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Sunday, 12 July 2015

Chicken Curry With Mango

Have you tried making chicken curry from leftover baked whole chicken? I have baked a marinated whole chicken the other day for dinner. It was big for 2 persons and so I had plenty of leftover chicken meat for the next day dinner.

I made chicken curry with mango  instead of pineapple chunks which I have done many times before. I did not have pineapples and so I used the mango  I have bought from Aldi shop. It was not a delicious juicy mango like the one we have in the Philippines but a tasteless one and so I added this to my chicken curry.


·        Chicken leftover meat (1/2 of whole baked chicken)

·        2-3 Vegetable oil for frying

·        60 g coconut powder, mixed with warm 150g water
·        2 cloves garlic, minced

·        1 small onion, in cubes

·        1 ripe tomato, without skin and in cubes

·        1 ripe mango, in cubes

·        1 teaspoon curcuma powder

·        3 tablespoons cream fraiche with herbs

·        Salt and pepper to taste
Chicken Curry with Mango served with boiled rice

How to cook:

1.     Prepare the chicken meat into flakes in the size you want.

2.     Peel the skin of the ripe mango and slice it into cubes.

3.     Heat a frying pan and add the oil in it.

4.     Saute the garlic, onions and tomatoes for a few minutes until
       the onions are glassy in texture.

5.     Then add the chicken flakes in the pan. Mix well.

6.     Add the mango meat and coconut milk. Stir well.

7.     Then add the cream fraiche with herbs and curcuma
       and let it boil while stirring.
8. Add the pepper powder and salt to taste.

9.     Serve with boiled rice.

Baked Marinated Chicken brushed with catsup on top.

You can use 200 g. canned coconut milk instead of coconut powder mixed with warm water.

You can add chili powder if you want it hot. You can also add more curcuma if you want to. I did not use a lot of curcuma as I do not like the strong smell of it. So feel free to add more spices in this food.

It was the first time I used ripe mango for my chicken curry but boy, I´ll do it again for a change. Chicken curry with mango had that tangy taste when I eat it. It was delicious and  I loved it.

I have lots of recipes in my main writing site Hubpages if you want to check them. Thanks for reading and feel free to comment, pin, tweet and share this recipe to others. Have a lovely new week ahead.

Copyright 2015 © Thelma Alberts, All Rights Reserved


  1. I am imagining the taste of the chicken curry while the mango is applied. Very creative and sounds savory!

    1. Hi Shane! You can try this recipe with our yummy Pinoy ripe mango. I think it is more delicious than the mango I used here. You can get curry powder in Gaisano if you can´t have curcuma there. Thanks for your nice comment.