Sometimes there's nothing nicer than a bowl of creamy curry on a cold wet day. I've always liked fruity curries and as I had been given a Mango in my Pantry bag, I thought about using it in my favourite Thai curry. I found a recipe that I adapted to suit what I had available and it worked really well. It's creamy but not too sweet, with just enough heat to satisfy the taste buds without blowing your head off. I used a medium curry paste but obviously you can adapt this to suit you and your families tastes by using a milder or hotter one. You can use tinned or frozen Mango- just defrost beforehand, or If you don't have a mango just leave it out altogether, it will still taste great.
The choice is yours. I used the Ninja Foodi to air fry the chicken first, as I prefer the crispy coating this gives, and then sautéed the curry itself, but you could PC instead, or just sauté if you prefer to skip that step. This could also be made on the stove or the Slow Cooker by just adjusting the method slightly-instructions are at the bottom of the page.
Why not give this a try and let us know how you get on in the comments below. We love to hear your feedback. E x
Prep:-
Take the chicken out of the fridge 30mns beforehand.
Gather all your ingredients.
Measure out your spices.
Slice the chicken into small chunks (if using whole thighs)
Chop the onion.
Slice the Pepper
Shred the Spinach.
Add the Chicken pieces and 2 tsp of oil to the inner pot of the Foodi.- Ignore the onion as I added it without thinking lol.
Switch it on and set to Air fry at 180° for 10 minutes, with a shake/stir after 5mns.
The chicken will stick together, but just break it up with a wooden spoon.
You can Sauté or Pressure cook instead but I prefer the slightly crispy coating on the chicken.
Transfer to a bowl and set aside till later. Give the pot a wipe with a little damp kitchen roll.
Meanwhile, peel the Mango, destone and chop it into chunks, place it in a cup and use a stick blender to blend till its smooth pulp. (Can use any blender.)
Turn the Foodi onto Sear/Sauté 3 (medium heat)
Add 1sp of oil to the pot, then add the garlic, ginger, chilli flakes and stir through.
Add the onion and cook for 2-3mns till soft.
Add the pepper-I used a mix of red/green/yellow that had been frozen previously.
Add the cooked chicken.
Add the curry paste.
Stir through and cook for 3-4mns.
Add the Coconut milk.
Stir through until blended.
Add the stock
Add the Mango pulp.
Add the Oats.
Stir through.
Add the Spinach- keep a little aside to use as garnish.
Add the lemon juice.
Stir through and simmer for 5-6mns.
Taste and adjust the seasoning if needed.
Add more stock if the sauce is too thick or more oats if too thin-cook forca further 5mns.
Add more chilli if you like a bit of heat or some milk/yoghurt or sugar if you want it milder.
Serve hot with rice, a toasted tortilla wrap, a wedge of lemon and a garnish of shredded spinach
Easy swaps:-
Chicken thighs for breast.
Chicken for Turkey.
Coconut milk for light CM, Soy or Almond milk
Garlic cloves for paste
Ginger paste for fresh.
Chilli flakes for fresh.
Spinach for Coriander.
Lemon for lime.
Ninja Foodi for stove or Slow Cooker.
Tip:-
Stove- Sear the chicken in a pan,add the remaining ingredients and then simmer on the stove for 25-30mns.
SC- Add everything except coconut milk to the Slow cooker and only 1/2 the stock and cook on Low for 6-8 hrs or high for 4.- add the C. Milk for the last hour.(this stops it splitting)
This is the paste I use- Thai Red Curry Paste by Mae Ploy
Ingredients
Directions
Prep:-
Take the chicken out of the fridge 30mns beforehand.
Gather all your ingredients.
Measure out your spices.
Slice the chicken into small chunks (if using whole thighs)
Chop the onion.
Slice the Pepper
Shred the Spinach.
Add the Chicken pieces and 2 tsp of oil to the inner pot of the Foodi.- Ignore the onion as I added it without thinking lol.
Switch it on and set to Air fry at 180° for 10 minutes, with a shake/stir after 5mns.
The chicken will stick together, but just break it up with a wooden spoon.
You can Sauté or Pressure cook instead but I prefer the slightly crispy coating on the chicken.
Transfer to a bowl and set aside till later. Give the pot a wipe with a little damp kitchen roll.
Meanwhile, peel the Mango, destone and chop it into chunks, place it in a cup and use a stick blender to blend till its smooth pulp. (Can use any blender.)
Turn the Foodi onto Sear/Sauté 3 (medium heat)
Add 1sp of oil to the pot, then add the garlic, ginger, chilli flakes and stir through.
Add the onion and cook for 2-3mns till soft.
Add the pepper-I used a mix of red/green/yellow that had been frozen previously.
Add the cooked chicken.
Add the curry paste.
Stir through and cook for 3-4mns.
Add the Coconut milk.
Stir through until blended.
Add the stock
Add the Mango pulp.
Add the Oats.
Stir through.
Add the Spinach- keep a little aside to use as garnish.
Add the lemon juice.
Stir through and simmer for 5-6mns.
Taste and adjust the seasoning if needed.
Add more stock if the sauce is too thick or more oats if too thin-cook forca further 5mns.
Add more chilli if you like a bit of heat or some milk/yoghurt or sugar if you want it milder.
Serve hot with rice, a toasted tortilla wrap, a wedge of lemon and a garnish of shredded spinach
Easy swaps:-
Chicken thighs for breast.
Chicken for Turkey.
Coconut milk for light CM, Soy or Almond milk
Garlic cloves for paste
Ginger paste for fresh.
Chilli flakes for fresh.
Spinach for Coriander.
Lemon for lime.
Ninja Foodi for stove or Slow Cooker.
Tip:-
Stove- Sear the chicken in a pan,add the remaining ingredients and then simmer on the stove for 25-30mns.
SC- Add everything except coconut milk to the Slow cooker and only 1/2 the stock and cook on Low for 6-8 hrs or high for 4.- add the C. Milk for the last hour.(this stops it splitting)
This is the paste I use- Thai Red Curry Paste by Mae Ploy
Absolutely brilliant recipe! Both the husband and myself said 10/10 so thank you for sharing it