creamy baked chicken and curry recipe

Baked Chicken and Mango Curry

This is my creamy, one-pot, Baked Chicken and Mango Curry Recipe.

Hello. Is this thing on? Hi, mum

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How exciting, my first blog post. For this post, I decided to do a foodie topic and post an original recipe, as it is totally less nerve-wracking than writing about myself, although that will come in time.

The inspiration for this post comes from a cookery demonstration by Rozanne Stevens that I enjoyed last month. Roz cooked an unusual dish called Flying Jacob and I wanted to do something along the same lines.

So, here is my…

Baked Chicken and Mango Curry Recipe

chicken and mango curry recipe

Prep Time:10 minutes

Cook time:60 minutes

Yield: 5-6 portions

Ingredients

  • 2 tablespoons oil
  • 3 onions, chopped
  • 4 cloves of garlic, chopped
  • 3 teaspoons / 15 grams garam masala
  • 2 teaspoons turmeric / 10 grams
  • 1kg (about 10) chicken thigh fillets
  • 300 grams of rice, rinsed
  • 1 tin of tomatoes
  • 1 mango, chopped
  • 250 millilitres Avonmore cooking cream
  • 250 millilitres of stock or water
  • 1 teaspoon / 5 grams of salt
  • 1 handful of fresh coriander

Prep

Pre-heat oven to 200°C / 180°C fan assisted / 400°F / gas mark 6.

chicken and mango curry recipe

 

Instructions

Add oil, onions and garlic into a stovetop-proof casserole dish and gently cook for five minutes until soft and translucent.

chicken and mango curry

Stir in the garam masala and turmeric and fry until the spices smell nice and toasty.

Place the chicken in the dish and cook for a further ten minutes to brown.

baked chicken and mango curry recipe

Pour in the rice.

Dunk in the tin of tomatoes.

baked chicken and mango curry recipe

Add the mango.

baked chicken and mango curry recipe

Pour over the cooking cream.

Pour in the stock or water.

Sprinkle in the salt.

Give it a good mix around and put it in the oven.

Leave it to cook for 45 minutes or until the rice is cooked to your liking.

That’s it! Simple stuff, right?

Now, take a deep breath, savour the delicious aromas and imagine you are in an exotic place having your taste buds teased by the local cuisine.

Cooking should always be this relaxing and enjoyable, especially when you factor in the little amount of washing up.

So, with all the free time you have on your hands, now that they aren’t doing the dishes, why not whip up a quick, cooling, cucumber and mint raita to serve with your curry?

Ingredients

Instructions

All you have to do is mix the three ingredients together and then chill in the fridge until ready to serve.

chicken and mango curry recipe

And there you have it, my creamy baked chicken and mango curry recipe with cucumber and mint raita.

chicken and mango curry recipe

Quick, easy and tasty, just like your man next door! Wha?

UPDATE: I entered this recipe into a cooking competition and it didn’t win! But, it did come second. Check it out on the Cook with Avonmore website.

So, what do you think of my baked chicken and mango curry recipe? Did you try it out? Did you like it? What improvements would you make? Share a photo of your own attempt at this recipe or leave any feedback and comments below, I’d be delighted to hear from you.

Bon Nomnom

If you like this recipe, please share with others.

Melanie May
melanie@melaniemay.com

Travel Eat Write Repeat - Food and travel blog, easy recipes and real restaurant reviews.

4 Comments
  • Melanie
    Posted at 12:04h, 17 March Reply

    Thanks for your support. x

  • u4fifa
    Posted at 15:20h, 04 June Reply

    You’re very eloquent.

  • depressedhousewife
    Posted at 16:44h, 24 June Reply

    Hey this looks fab. Im goin to give it a try next week. Handy dins. Is it very spicy? Also do i have to debone the thighs.

    • Melanie May
      Posted at 17:01h, 24 June Reply

      You don’t have to debone the thighs and it really isn’t spicy at all as the coconut milk / cooking cream, mango and tomatoes balance any spice out. If anything, I would add more spice!

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