Sweet potato mango chicken curry is a perfect combination of spicy, sweet, fruity and heat. This easy recipe with a delicious fruity mango curry, tender chicken and sweet potatoes is sure to become your favourite.
I love curry because there is so much going on. Different textures, colours, aromas, and flavours make it really fun to eat. In this recipe, I used one of the most common meats, chicken. Tender, juicy chicken “bathing” in a lovely golden curry. Lovely. But, you can use beef, pork, fish or even shrimp, if you fancy them.
Here you can find some of my curry recipes, such as this green curry chicken liver, a warming coconut shrimp curry or this Cape chicken curry. All different and delicious. But there is one thing all curries have in common, at least in my opinion. When making a curry make sure you add fresh coriander and squeeze some lime juice on it, it is a whole other story.
Curry itself is rich in flavour with notes of turmeric, cinnamon, coriander, cumin, black pepper and others. Red chilis provide spiciness. Although all these spices already are a fantastic combo, I still wanted more fruitiness. Therefore, I added a gorgeous mango.
Mangos are sweet and give a lot of flavour, that fruity touch, to the curry. You can use either a fresh or frozen mango. When using a fresh mango, make sure it is nicely ripe. Firstly, it is going to peel very easily (I am talking peeling with your hand) and secondly, the natural sweetness is going to be at a top level. Mmmm, delicious.
Also, when making a curry, always make a larger batch for later use. In fact, curry freezes very well. Simply divide it into portions, pop them in zip bags and freeze them. And when you fancy a nice plate of curry, thaw and reheat it. So easy and handy.
Most commonly you see rice served along with curry. Right? Since I didn’t fancy rice at the time, I opted for sweet potato. In fact, I added it directly into the curry and so I got a one-pot meal. Wink. However, feel free to pair it with rice or cauliflower rice.
Ingredients for 3 portions of sweet potato MANGO chicken curry:
- 1 Tbsp of coconut oil
- 1 small red onion (chopped)
- 2 garlic cloves (sliced)
- a piece of ginger (3 cm, chopped)
- 1 tsp of cinnamon
- 2 tsp of turmeric powder
- 1 tsp of coriander powder
- 1 tsp of paprika powder
- 2 tsp of yellow curry powder
- a pinch of salt
- 2 ripe mangoes (peeled)
- 1 Tbsp of curry paste
- 200 ml coconut milk (canned)
- 400 g chicken breasts (strips or cubes)
- 1 sweet potato
- 1 red pepper
- half a fresh chili
- half a bund of fresh coriander
- 1-2 limes
To begin, heat the coconut oil in a large pan. Then, add the chopped onion and ginger and saute for a couple of minutes or until the onion is softened. At this point, add the garlic, curry powder, coriander powder, cinnamon, turmeric and paprika powder and saute until they release the aromas.
Afterwards, transfer the onion to the blender. Then, add a pinch of salt, two mangoes (cut) and coconut milk and blend until smooth.
Furthermore, in the same pan, prepare the chicken. Heat the pan, add in the chicken breasts (cut into strips or cubes) and brown them on all sides. In the meantime, peel the sweet potato and cut it into cubes. Wash the pepper and cut it into cubes, too.
Once the chicken is lovely browned, stir in the curry paste and add the potato cubes and paprika. Saute for a couple of minutes. Then, pour in the curry mango sauce together with 200 ml of water. Stir, reduce the heat to medium-low, cover with a lid and cook for 15 minutes. Stir to prevent the curry from sticking to the bottom of the pan.
Meanwhile, slice the chili, chop the coriander and, only before serving, add them to the curry.
Finally, divide the sweet potato mango chicken curry into bowls, sprinkle with some more coriander and serve with a lime wedge on a side.
Enjoy.
