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Mango Chicken Curry


  • 4 chicken breasts
  • 1-2 tbsp curry powder
  • 300ml coconut milk
  • 200ml vegetable stock
  • 2 garlic cloves
  • 1 bunch of spring onions
  • 1 red pepper
  • 3-4 cm root ginger
  • 1 mango
  • 2 large tomatoes
  • 1 small lime
  • Coriander, chopped
  • Rapeseed/olive oil
  • Salt and pepper
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    Dice the chicken and cut the tomatoes, mango, pepper, onions into small chunks. Finely chop the ginger and garlic and then pre-heat your BBQ over a medium heat for 2-3 minutes with the Paella Pan or Chef Pan in place.

    Add a drizzle of oil and fry the curry powder for around 30 seconds, then add the chicken and cook for 4-5 minutes to brown all over.

    Add the vegetables, mango, ginger and garlic, cook for 2-3 minutes then season with salt and pepper and pour in the coconut milk and stock. Simmer for 15-20 minutes or until the sauce has thickened. Finish with a squeeze of lime juice and chopped coriander.