serves
4
prep
10 minutes
cook
20 minutes
difficulty
Easy
serves
4
people
preparation
10
minutes
cooking
20
minutes
difficulty
Easy
level
Stream free On Demand
The Cook Up with Adam Liaw
series • cooking
PG
series • cooking
PG
Ingredients
- 3 tbsp (60 ml) vegetable oil
- 1 cinnamon stick
- 3 cardamom pods
- 3 cloves
- 1 brown onion, finely chopped
- Salt
- ½ cup (125 ml) water
- 1 cup mango purée (fresh mango blitzed to a purée)
- 1 tsp garam masala
- 2 tbsp (40 ml) thin cream
- 5-6 mint leaves, roughly chopped
- Steamed rice, to serve (see Note)
- Roughly chopped coriander, toasted coconut flakes, to serve
For the chicken marinade
- 500 g skin-on chicken thigh fillets, cut into 2 cm chunks
- 1 tsp ginger garlic paste
- ½ cup plain yoghurt
- ½ tsp chilli powder
- 1 tbsp ground coriander
- ½ tsp ground cumin
- ½ tsp ground turmeric
Marinating time: 30 minutes
Instructions
- In a large bowl, combine the chicken and remaining marinade ingredients. Mix well to combine, then refrigerate for 30 minutes.
- Heat the oil in a large, heavy-based pan over medium heat. Add the cinnamon stick, cardamom and cloves and cook, stirring occasionally, until fragrant. Add the onion and cook, stirring until golden-brown.
- Add the chicken and marinade to the pan and fry for 4 - 5 minutes. Sprinkle with a generous pinch of salt, then add ½ cup water. Cover and simmer for a further 5 minutes.
- Stir through the mango purée, garam masala and cream. Simmer for a further 2 minutes, then stir through the mint leaves. Remove the mango curry from the heat.
- Serve the curry with rice and sprinkle with coriander and toasted coconut flakes.
Note
This recipe also pairs beautifully with your favourite coconut rice!
Photography by Jiwon Kim.
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Cook's Notes
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
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The Cook Up with Adam Liaw
