Creamy baked chicken and mango curry

Created by Melanie May, runner up in the Avonmore Food Blogger competition

creamy chicken and mango curry


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


Preheat the oven to 200°C / 400°F / gas mark 6 / moderately hot

Add oil, onions and garlic in to a stovetop-proof casserole dish and gently cook for five minutes until soft and translucent. Stir in the garam masala and turmeric and fry until they smell nice and toasty.

Place the chicken in the dish and cook for a further five minutes before adding the rice. Dunk in the tin of tomatoes and mango.

Pour over the cooking cream.

Sprinkle in the salt and fresh coriander.  Give it one more good mix around and put it in the oven. Leave it to cook for 45 minutes or until the rice is done.

4.23 avg. rating (83% score) - 13 votes

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