Description
Mango Chicken Curry combines tender chicken, sweet mango, and warm spices in a creamy coconut sauce. This vibrant dish is perfect for a comforting and delicious dinner.
Ingredients
Scale
- 1 lb (450g) boneless, skinless chicken breasts or thighs, cut into bite-sized pieces
- 1 large ripe mango, peeled and diced (or 1 cup mango puree)
- 2 tablespoons vegetable oil or coconut oil
- 1 onion, finely chopped
- 3 garlic cloves, minced
- 1-inch piece fresh ginger, minced
- 2 tablespoons curry powder
- 1 teaspoon ground turmeric
- 1/2 teaspoon ground cumin
- 1/2 teaspoon ground coriander
- 1/4 teaspoon cayenne pepper (optional, for heat)
- 1 can (14 oz) coconut milk
- 1/2 cup chicken broth (or water)
- Salt and pepper, to taste
- Fresh cilantro, chopped (for garnish)
- Cooked rice or naan, for serving
Instructions
- Heat the oil in a large skillet over medium heat. Add the chicken and cook for 4-5 minutes until lightly browned. Remove and set aside.
- In the same skillet, add onion and sauté for 3-4 minutes until softened. Add garlic and ginger, cooking for another minute.
- Stir in curry powder, turmeric, cumin, coriander, and cayenne pepper, cooking for 1-2 minutes to toast the spices.
- Add diced mango (or puree), coconut milk, and chicken broth. Simmer for 5 minutes.
- Return the chicken to the skillet and simmer for another 10-12 minutes until cooked through. Season with salt and pepper.
- Garnish with cilantro and serve hot over rice or with naan.
Notes
- Leftovers can be stored in the fridge for up to 3 days.
- You can substitute chicken with chickpeas or tofu for a vegetarian option.
- Prep Time: 15 minutes
- Cook Time: 25-30 minutes
- Category: Main dish
- Method: Stovetop
- Cuisine: Indian, Asian
Nutrition
- Serving Size: 1/4 of the recipe
- Calories: 400 kcal
- Sugar: 10 g
- Sodium: 600mg
- Fat: 25g
- Saturated Fat: 12g
- Unsaturated Fat: 13g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 2g
- Protein: 24g
- Cholesterol: 80mg