Recipe: curried chicken with veggie stir fry & mango

Time for a quick and easy recipe again. This is another one of those “buy-ingredients-and-throw-it-together” type dishes that make up most of my every day cooking. I felt like trying something different. I marinated some chicken with curry powder, made a quick green veggie stir fry and topped up the dish with diced mango and crumbled cashew nuts. In other words, a little bit of Indian and Asian cuisine and a little bit of me. Here’s what I did.

Serves 2. Prep time: 15 minutes. Cooking time: 15 minutes. Total: 30 minutes.


For the marinade

  • 2 tablespoons of olive oil
  • curry powder to taste
  • paprika powder to taste
  • pepper to taste
  • salt to taste (optional)
  • 200 – 300 grams of chicken breast (diced)

For the veggie stir fry:

  • 2 tablespoons of olive oil
  • 300 grams of fresh spinach
  • 150 grams of bean sprouts
  • 150 grams of legumes

To top things off:

  • 1 mango (diced)
  • 2 handfuls of roasted cashew nuts


  • Bowl
  • 2 frying pans (or one wok and a frying pan)
  • cutting board and a knife


1. In a bowl, mix up the ingredients for the marinade.

2. Cut your chicken in roughly equal diced shaped pieces

3. Place chicken in marinade and make sure the chicken is covered in the marinade. Let it sit for at least 10 minutes.

4. While you wait for the chicken to soak up all the flavors of the marinade, cut your mango into small cubes.

5. Put some olive oil in a wok or frying pan with a high rim and heat up.

6. Start wilting your spinach. Take a few handfuls and let stir while it shrinks. Keep going until almost all your spinach is gone. Leave about 1 or 2 handfuls for later.

7. Add your other veggies. Keep stirring it together for a bit on high heat.

8. Reduce the heat on your vegetables and heat up your other frying pan.

9. On high heat brown your chicken (no extra oil needed). Cook until done.

10. Add the remainder of your spinach and add it to your veggies that should be done by now. Wait for the spinach to have wilted slightly, but not all the way so the texture remains.

11. Put the food on a plate: start with a bed of veggies, add the chicken.

12. Take your mango pieces and place them on top.

13. Take a handful of cashew nuts and crumble them over the plate by squeezing and rubbing them together in your hands.

You should have a flavorful dish with a mixture of warm and cold and a bit of spice. The curry and the mango flavors complement each other nicely, while the cashews and legumes add a nice crunch. The spinach adds some much needed fibers and nutrients, while the bean sprouts tie it all together.

Bon appetit!
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