In FoodOn Saturday 21st Jul, 2018

One-pan mango chicken curry with sweet potato

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Starts at 60 Writers

Super easy and can be cooked up in just one pan!

There’s nothing like a good curry to clear out your sinuses and beat any signs of sickness and this mango curry is the perfect choice with it’s incredible combination of spices. This dish smells almost as good as it tastes and the celiacs out there will be happy to know that it is also gluten-free (if you leave out the rice). You can even add extra ingredients or remove items as you wish with this super flexible and easy dish.

Cook this up in only one-pan and serve on a bed of rice to make the tastiest and most flavoursome dish you’ll try this week!


  • 1 tablespoon of coconut oil
  • 1/2 chopped onion
  • 2 cloves of chopped garlic
  • 1 large sweet potato cubed
  • 1/2 centimetre of chopped root ginger
  • 1 teaspoon of chilli flakes
  • 2 tablespoons all-in-one curry powder
  • 1 tin of chopped tomatoes
  • 1 cup of cubed mango (fresh or frozen)
  • 1 cup of water
  • 1 tin of chickpeas
  • Cooked rice, serve


  1. Heat oil in large frypan over medium-high heat. Fry onions, garlic, sweet potato, ginger and chilli flakes for about 5 minutes. Stir mixture constantly. Add curry powder and fry for another minute.
  2. Add tomatoes, mango, water and chickpeas. Let simmer for 25 to 30 minutes until sweet potato is cooked. Taste as you go to see if you need more or less spice.
  3. Spoon onto bed of rice. Serve hot.
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