Chicken with Indian spices, mango & coconut from Simple: Effortless Food, Big Flavours (page 232) by Diana Henry

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Notes about this recipe

  • stepharama1 on December 21, 2022

    We found this delicious! I used Thai red curry paste (since I didn't have Indian) and added a couple of teaspoons of curry powder to intensify the spices. I also used a can of coconut milk rather the combination of coconut cream and heavy cream suggested in the recipe.

  • VineTomato on July 31, 2017

    I was not thrilled by the idea of using a store brought curry paste, but for the sake of the recipe I gave it a go - however used half a jar, rather than the 2 tablespoons she recommends. The flavour of the curry was a bit too sweet and I felt tasted like a microwave meal - not good! Had for lunch the next day and the flavoured had improved. I then had the left overs for dinner a few nights later - this time adding the double cream at the end (I had forgotten first two times) and I have to say it was pretty delicious. So I think the flavours develop over time, but if you are after an authentic Indian curry, this is not it. I doubt I will make again. Adding mango reminds me of a Ragavan Iyer curry of prawn and mango is is substantially better than the addition of mango here.

  • Smokeydoke on January 05, 2017

    Not my favorite Diana Henry recipe, there's so many things I didn't like, it's just easier to say it was a miss. The flavor is ok, adding mangoes to curry is ingenious. Way too many onions and not enough curry.

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