Mango Masala Chicken

Mango and masala curry is a great combination. This Northern Indian inspired curry recipe uses free range chicken, semi ripen mango, shallots, masala paste and cooked in Even cream to smooth and silky consistency.



2 medium mangoes, sliced and divided to two portions

150 g Even Cream

50 g ready to use yellow masala curry paste

30 g ghee

1 tsp salt

1 whole medium sized free-range chicken, cut into pieces

4 medium shallots, finely chopped

2 cloves garlic, finely chopped



1. Cut one portion of mangoes to cubes, blend the other portion to puree. Cover and keep chilled until ready to use.

2. Rinse the chicken pieces thoroughly, pat dry and marinate with curry paste for 3 – 4 hours.

3. Heat up a wok over medium heat, add in ghee, shallots and garlic, cook until fragrant. Add in marinated chicken meat and sauté cook until the chicken is golden brown. Add in cream and mango puree, cook for another 10 minutes until heated through.

4. Season and add in mango cubes.

5. Serve hot.

Cooking Tip: If you find the recipe is a bit on the sweet side, feel free to reduce the amount of mango the recipe calls for. Or use semi ripen mangoes that retain some sourness which will go well with any turmeric based masala paste.


Even Cream is imported and distributed by Auric Marketing Sdn Bhd.

Lot 35, Jalan Delima 1/3, Subang Hi-tech Industrial Park, 40000 Shah Alam, Selangor Darul Ehsan, Malaysia.

For more information, call 03 – 5163 6363.

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