There’s a good reason why this delicious curry has become a staple in homes all over the country. With a super simple method and a budget-friendly ingredients list, this curry will have everyone asking you for the recipe!

The hint of mango paired with the spicy chicken creates a fresh flavour that works perfectly on warmer evenings. Pair it up with some greek yoghurt and naan bread and you’re good to go!

Ingredients

• 425g can mango slices in syrup
• 1 tablespoon olive oil
• 1kg chicken thigh fillets, halved
• 1 brown onion, sliced
• 1 red capsicum, seeded, thinly sliced
• 1 garlic clove, crushed
• 1 teaspoon finely grated ginger
• 1/3 cup (100g) korma curry paste
• 400ml can coconut milk
• 1/2 cup (125ml) chicken stock
• Steamed basmati rice, to serve
• Sliced green chilli, to serve
• Lime wedges, to serve
• 1/3 cup coriander leaves, to serve

Method

1. Place mango slices in blender, discarding syrup, and blend until pureed.
2. Heat half the oil in large frying pan over medium heat. Cook chicken in batches for 5 minutes or until browned. Remove to plate.
3. Heat remaining oil in same pan over medium-low heat. Add onion and cook for 3 mins. Add capsicum, garlic and ginger and cook for a further 2 mins. Add korma paste and cook stirring for 2 mins or until aromatic. Stir in coconut milk, stock and pureed mango. Return chicken to pan. Bring to the boil. Reduce heat to low and cook covered for 20 mins or until chicken is cooked through. Serve curry with steamed basmati rice, green chilli, lime wedges and topped with extra coriander leaves.