Mango and Coconut Chicken Curry
with Peas and Cumin Rice
- Sesame
- Celery
- May contain traces of allergens
This Mango and Coconut Chicken Curry is bursting full of flavours and makes the perfect dinner night option from HelloFresh. Cook up a fresh start!
Ingredients
150
Basmati Rice
1
White Cumin Seeds
(May be present: Sesame, Celery)
2
Garlic Clove
75
Tikka Masala Paste
210
Diced British Chicken Thigh
40
Mango Chutney
200
Coconut Milk
120
Peas
Not included in your delivery
300
Water for the Rice
100
Water for the Sauce
Nutrition Values
Utensils
Cooking Steps
Pour the water for the rice (see pantry for amount) into a medium saucepan with a tight-fitting lid.
Stir in the rice, 0.25 tsp salt and cumin seeds, bring to the boil. Once boiling, turn the heat down to medium and cover with the lid.
Leave to cook for 10 mins, then remove the pan from the heat (still covered) and leave to the side for another 10 mins or until ready to serve (the rice will continue to cook in its own steam).
Meanwhile, peel and grate the garlic (or use a garlic press).
Heat a drizzle of oil in a large frying pan on medium heat.
Once the oil is hot, add the tikka paste and garlic. Fry until fragrant, 1 min.
Add the chicken, mango chutney, coconut milk and water for the sauce (see pantry for amount) to the pan. Stir together and season with salt and pepper.
Bring to the boil, then lower the heat and simmer until the chicken is cooked and the sauce has thickened, 10-12 mins. IMPORTANT: Wash your hands and equipment after handling raw chicken and its packaging. The chicken is cooked when no longer pink in the middle.
When your curry is ready and the chicken is cooked, stir through the peas until piping hot, 1 min.
Taste your chicken curry and season with salt and pepper if needed.
Fluff up the cumin rice with a fork.
Share the cumin rice between your bowls.
Top with the mango and coconut chicken curry.
Enjoy!
Customer reviews
Review summary
Updated on Aug 2026- Flavour: The mango chutney is a highlight, adding a sweet warmth that many enjoyed, though some found the tikka paste dominant enough to mask the mango and coconut notes.
- Ease of prep: This is a straightforward, quick cook that comes together easily on a weeknight, with the cumin rice a particular favourite.
- Suggestions: Reduce or omit the added water to help the sauce thicken; browning the chicken before adding the liquid also adds depth. Adding fresh chilli or extra mango chutney can balance the sweetness and boost the mango flavour.
- Next-day meals: The dish stretches well, with at least one reviewer splitting it across three smaller meals.
- Portions: Some found the chicken portion on the small side for two people, and a few suggested adding extra vegetables such as peppers to make it more substantial.
- Rice: Consider timing the rice to finish closer to when the curry is ready, as leaving it too long can mean it cools before serving; some also found the cumin seeds a little overpowering and preferred a lighter hand.
