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Chicken, Cannabis & Mango Curry

Yields6 ServingsPrep Time45 minsCook Time45 minsTotal Time1 hr 30 mins

Keep warm during the winter with this sweet & spicy, mango curry infused with cannabis. You can use cannabutter or any kind of cannabis-infused oil. Adjust the spices to suit your taste buds as well, I like to add sriracha on top of mine!

Chicken, Cannabis & Mango Curry

 2 ripe mangoes, peeled, pitted, chopped
 1 apple, peeled, cored, chopped
 1 large onion, peeled, chopped
 2 tbsp cannabutter or canna-olive oil
 1 tbsp chili powder
 1 tbsp curry powder
 400 ml can coconut milk
 1 cup chicken stock
 1 lb chicken breast, cut into small pieces
 salt & pepper to taste
 6 cups basmati rice, cooked
 3 cups broccoli, steamed

Add the cannabutter or canna-olive oil to a large frying pan or medium-low heat, add the onion & cook until tender.


Add the chopped mangoes, apple, chili powder & curry powder. Stir & cook for over low for 5 minutes.


Add the mango mixture to a blender or food processor with the coconut milk & blend until smooth.


Pour the mango mixture back into the frying pan, add the chicken stock & chopped chicken. (I like to cut the chicken with kitchen shears straight into the sauce)


Cook until sauce thickens & chicken is thoroughly cooked. Season with salt & freshly cracked pepper. Add more curry or chili powder if you desire.


Pour over cooked rice & steamed broccoli.

Nutrition Facts

Servings 6