Mango Chicken Curry

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RECIPE DATA

TITLE: Mango Chicken Curry
SERVES: 6
PREP: 10 min
TOTAL: 35 min

INGREDIENTS
2 onions
6 cloves garlic
30 g (about ⅓ cup finely chopped) ginger
2 green chillies
40 g (about 2¼ tbsp) ghee
1 tsp cumin seeds
2 tsp ground coriander
1 tsp ground turmeric
2 tsp Kashmiri chilli powder
2 tsp garam masala
800 g (about 5 cups diced) pre-diced chicken thigh
1 mango, flesh (~250 g (about 1½ cups))
1⅔ cups (400 ml) coconut milk
1 tsp salt
10 curry leaves
1 tbsp lime juice (15 ml)
20 g (about ⅔ cup loosely packed, chopped) fresh coriander

STEPS
1. Put 2 onions, 6 garlic, 30 g (about ⅓ cup finely chopped) ginger, 2 green chillies in the bowl. Chop.
TM SETTINGS: 5 sec / speed 5
2. Add 40 g (about 2¼ tbsp) ghee, 1 tsp cumin seeds, 10 curry leaves. Fry, lid cap off.
TM SETTINGS: 8 min / 120°C / speed 1
3. Add coriander, turmeric, Kashmiri chilli and 1 tsp garam masala. Toast.
TM SETTINGS: 1 min / 120°C / speed 1
4. Add 800 g (about 5 cups diced) chicken, mango, 400 ml coconut milk and salt. Simmering basket on lid.
TM SETTINGS: 20 min / 100°C / speed soft / reverse
5. Add 1 tsp garam masala and 15 ml lime; scatter coriander.
TM SETTINGS: 30 sec / speed soft / reverse
6. Portion & store: makes ~6 adult portions (~300 g + rice); a kid portion is half. Fridge 3 days; freezer 3 months.

NOTES
Portion size: ~300 g + rice
Batch note: Indian-restaurant style: onion-garlic-ginger masala with whole and ground spices, Kashmiri chilli, mango and coconut. Bowl ~1.9 L.
Kids: Kid portion is half; same full-flavour dish.
Fridge life: 3 days
Freezer life: 3 months

SOURCE: https://thermomix-workbook.pages.dev/recipes/mango-chicken-curry/