Indian-Inspired Chicken Curry with Mango, Apple, and Lime

By Culiora

Tender chicken breast in a creamy, aromatic curry sauce mellowed with coconut milk. The sweetness of fresh mango and crisp tart apple is balanced with freshly squeezed lime juice and fresh coriander.

• Servings: 4
• Prep time: 15 min
• Cook time: 25 min
• Total time: 40 min

Ingredients

• 600 g chicken breast fillets, cut into 3 cm pieces
• 1 pcs yellow onion, finely chopped
• 2 clove garlic cloves, finely grated
• 1 tbsp fresh ginger, finely grated (approx. 1 tbsp)
• 1 pcs firm tart apple (e.g. Granny Smith), peeled and diced
• 1 pcs ripe mango, peeled and diced (or 250 g thawed frozen mango)
• 2 tbsp yellow curry powder or garam masala curry powder
• 1 tsp ground cumin
• 0.5 tsp ground turmeric
• 1 tsp sambal oelek or finely chopped red chili (adjust to taste)
• 400 ml full-fat coconut milk
• 1.5 tbsp concentrated chicken stock
• 1 dl water
• 2 tbsp neutral rapeseed oil for frying
• 1 pcs lime, freshly squeezed juice (approx. 2 tbsp)
• 1 tsp salt
• 1 pinch freshly ground black pepper
• 0.5 dl fresh coriander, roughly chopped
• 1 pcs lime, cut into wedges

Instructions

1. Heat 1 tbsp neutral oil in a wide pot or deep frying pan over medium-high heat. Brown the chicken pieces for about 3-4 minutes until lightly coloured all over. Season with half the salt and a pinch of black pepper. Transfer the chicken to a plate and set aside (it does not need to be cooked through yet).
2. Add the remaining 1 tbsp oil to the same pan and reduce the heat to medium. Sauté the finely chopped onion for 4-5 minutes until softened without taking on color. Add the garlic, grated ginger, diced apple, curry powder, cumin, and turmeric. Fry, stirring constantly, for about 1-2 minutes to fully release the spices' aromatics.
3. Pour in the coconut milk, chicken stock, water, and sambal oelek. Stir together and bring the sauce to a boil.
4. Return the browned chicken to the pan along with any resting juices accumulated on the plate. Simmer gently over low heat, covered, for about 8-10 minutes until the chicken is cooked through (internal temperature of 72 °C).
5. Fold in the diced mango and allow it to heat through gently in the sauce for about 2 minutes so the pieces hold their shape.
6. Remove the pan from the heat. Squeeze in the juice of 1 lime and stir well. Season to taste with the remaining salt and optionally more freshly ground black pepper or lime juice.
7. Garnish generously with roughly chopped fresh coriander and serve immediately with freshly cooked basmati rice and lime wedges.