Chicken Curry with Chickpeas and Mangoes


5 from 1 vote

Chicken Curry with Chickpeas and Mangoes

The preparation of the curry spice mixture; It will be easy and quick for dinner meal

Course Main Course
Cuisine American, French, Italian, Mexican
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings 4 people
Calories 239 kcal
Author foodydad


  • 500 gr chicken breast
  • 1 onion
  • 1 mango
  • 1 tbsp honey
  • 2 tbsp curry spice
  • 1 teaspoon fresh ginger
  • 1 pinch lemon
  • 1 stem coriander
  • 400 ml broth
  • 400 ml coconut milk
  • 1 can chickpeas


  1. Cut the poultry breast into cubes about 2 cm. Peel onion, halve and finely dice. Peel the mango, remove the kernel and cut into cubes about 2 cm thick.

  2. Poultry and onion together with some oil in a large shallow pot or a pan of golden yellow. Heat down a little, add curry, mix and let go. Mango, honey, ginger, chick peas (without liquid) and kaffir leaves or abrasion of the lemon. Fill up with broth and coconut milk and allow to boil. Finally, cut some coriander and cut into the chicken curry.

  3. Prepare rice according to the packaging.

Recipe Notes

To serve:
Place the rice on the middle of the plate, place the chicken curry on top of it or next to it and garnish with a spoon of sour cream and coriander leaves.




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  • Chicken Curry with Chickpeas and Mangoes

    foodydad 22 October 2017 14:28 Reply

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