Chicken, Prawn And Mango Curry

Buckled up in the backseat, the journey would be a long one, or so it would seem to me as a child. I used to look forward to these visits down to my Grandfather’s house. He lived by the sea in a little town called Killough, near Downpatrick, where my Mother grew up. Over the years I’ve heard many stories from her youth and the places associated with them. I know the steep path she and her Sister used to climb to visit my Great-granny. I know the street where my Dad first clocked eyes at my Mum crossing the road to go to the cinema where she worked (41 years on and it’s still there) and of course, where Saint Patrick is buried. My Grandfather used to be a Fisherman and the one memory that stands out to me is eating the fresh prawns that he had caught. I’ve always loved prawns from then and anytime I cook with them, I’m taken back to that little seaside town.

This recipe is a take on the one Mum used to make, when we returned with a huge bag full of prawns. We were used to eating a diverse range of foods and although my Dad was the real cook in the family, Mum’s dinners where always great and much better than she thought! I really miss Mum’s food (she does zero cooking now) that’s why I often try to re-create her meals. Chicken and prawn curry was our introduction to Indian food: very mild but full of flavour. Mum used chicken stock but I’ve replaced that with coconut milk. Having recently peeled, chopped and frozen mango that was going too soft and I didn’t want to waste it, I added it in too. I love mangoes in smoothies and now in curries!

Chicken, Prawn and Mango Curry

Sarah Montgomery
Introduce the family to curry with this mild and flavoursome chicken and prawn dish.
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 28 minutes
Servings 4


  • 1 tbsp olive oil
  • 1 onion
  • 2 cloves garlic
  • 2 tsp grated ginger
  • 1 tsp ground coriander
  • 1 tsp ground cumin
  • 1 tsp ground turmeric
  • 350g

    frozen prawns
, defrosted

  • 1 can coconut milk
  • juice 1/2 lime (optional)
  • 350g frozen mango chunks
  • 250g cooked chicken, cut into bite sized pieces
  • a handul of baby spinach


  • Heat the oil in a pan on a medium heat and then add the onion, garlic, ginger and spices. Cook until they become translucent. Around 6-7 minutes.
  • Stir in the prawns, making sure they all get coated in the spices then pour in the coconut milk, juice of 1/2 lime and the mango chunks. Simmer for 5 – 10 minutes. A few minutes before the end of cooking, add in the cooked chicken and baby spinach. Stir to make sure it's all fully incorporated.
  • Serve with naan bread and rice.


If you don’t have leftover chicken, you can easily pan-fry some chicken breasts and add them.

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