Chicken curry with mango and tomato salad
- Prepare
- less than 30 mins
- Cook
- 10 to 30 mins
- Serve
- Serves 4
This coconut chicken curry is made with chicken pieces on the bone, green beans, cherry tomatoes, courgette, lime and fresh herbs. It’s served with a simple mango and tomato salad. You’ll need a large frying pan or shallow casserole.
Ingredients
For the chicken curry
- 2 tbsp vegetable oil, for frying
- 1 chicken, jointed, on the bone
- 1 onion, finely sliced
- 4 garlic cloves, crushed
- 1 tbsp freshly grated ginger
- 2 Thai green chillies, chopped
- 1 tsp cumin seeds
- 1 tsp coriander seeds, crushed
- 1 tsp ground turmeric
- 1 tbsp curry powder
- 1 tsp ground coriander
- 400ml/14fl oz light coconut milk
- 150ml/5fl oz chicken stock
- 100g/3½oz green beans, chopped
- 200g/7oz cherry tomatoes, halved
- 1 courgette, sliced into ribbons
- 1 lime, zest and juice
- 1 large handful coriander, chopped
- 1 small handful mint, chopped
- pinch salt
- freshly ground black pepper
To serve
Method
To make the chicken curry, heat a little oil in a large frying pan or shallow casserole over a medium heat. Add the chicken pieces and brown all over. Remove from the pan and set aside.
Add the onion to the pan and cook gently until soft. Add the garlic, ginger, chillies, cumin seeds, coriander seeds, turmeric, curry powder and ground coriander. Cook for 2 minutes, stirring.
Return the chicken to the pan. Pour in the coconut milk and chicken stock, then bring to a gentle simmer. Cook very gently for 20-30 minutes, or until the chicken is cooked through.
Add the green beans for the final 10 minutes of cooking. Add the cherry tomatoes and courgette for the final few minutes, and cook until just softened.
Stir in the lime zest, lime juice, coriander and mint. Season with salt and pepper.
Serve the curry with the sliced mango, thinly sliced tomatoes and picked coriander.
