Chicken, Lentil & Mango Curry

This is a recipe I’ve been making for several years now. For the first little while I played around with it a lot to get it perfect, but now its pretty much set in stone. Its a really good balance of spicy and sweet. Its quite a dry curry, but the yogurt helps to give it a little creamy texture without adding too many calories. I hope you enjoy it.

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Chicken, Lentil & Mango Curry
Prep Time 10 minutes
Cook Time 20 minutes
Servings
people
Prep Time 10 minutes
Cook Time 20 minutes
Servings
people
Instructions
To prepare:
  1. Firstly weigh out the lentils in to a small pan, pour over boiling water to just cover and leave to simmer for 12 minutes, then strain and leave to one side.
  2. Peel and dice the onion, thinly slice the chilli.
  3. Peel and grate the garlic and ginger.
  4. Add the onion, chilli, garlic and ginger to a large frying pan with the coconut oil.
  5. Destone, peel and dice the mango flesh in to 1 cm cubes.
  6. Slice the tomatoes in to similar size pieces.
  7. Slice the chicken in to small pieces.
  8. Weigh out the dried coconut and sprinkle on to a small baking tray.
To cook:
  1. Preheat the oven to 190 degrees celsius.
  2. Heat the frying pan over a medium heat and sprinkle in the mustard seeds. Fry the contents for 3 minutes, stirring regularly.
  3. Add in the curry powder and keep frying for 1 minute.
  4. Add in the chicken and again continue to fry for 1 minute.
  5. Lower the heat and add in the mango and tomato, stir everything well and then leave for 10 minutes, stirring occasionally.
  6. Cook the rice by adding it to a pan of boiling water and leave to simmer for 10-12 minutes, before straining.
  7. Toast the coconut by placing the baking tray in the oven and leave for 10 minutes.
  8. Shred the coriander.
  9. After 10 minutes are up on the curry, add the cooked lentils to the pan and stir well.
  10. Spoon in the natural yogurt and stir well. Sprinkle over the shredded coriander.
  11. To serve, divide the cooked rice between 2 bowls, spoon over the curry then top with the toasted coconut. Enjoy.
Recipe Notes

If you make this, let me know how it goes and share your photos.  I’d also love to hear how you adapt it to suit yourself.



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