Description
Indulge in the vibrant flavors of Mango Chicken Curry, a delightful dish that perfectly marries tender chicken with the sweetness of ripe mangoes and the creaminess of coconut milk. This easy-to-make recipe is perfect for family dinners, special occasions, or whenever you’re craving something unique and delicious. The aromatic spices create a warm and inviting aroma that fills your kitchen, while the colorful presentation makes it a feast for the eyes as well. Whether you serve it over fluffy rice or alongside warm naan, this dish will surely impress everyone at your table.
Ingredients
Scale
- 1 lb boneless, skinless chicken breast, cut into bite-sized pieces
- 1 ripe mango, peeled and diced
- 1 medium onion, finely chopped
- 2 garlic cloves, minced
- 1-inch piece ginger, grated
- 1 cup coconut milk
- 2 tablespoons curry powder
- 1 tablespoon vegetable oil
- 1 teaspoon salt
- 1/2 teaspoon ground turmeric
- 1/2 teaspoon chili powder
- Fresh cilantro leaves, for garnish
Instructions
- Heat vegetable oil in a large skillet over medium heat. Sauté chopped onion for 3-4 minutes until softened.
- Add minced garlic and grated ginger; cook for another minute until fragrant. Stir in curry powder, turmeric, and chili powder, cooking for an additional minute.
- Incorporate chicken pieces into the skillet and cook until lightly browned on all sides (about 5-6 minutes).
- Pour in coconut milk and add salt. Stir well and bring to a simmer. Cook for approximately 15 minutes or until chicken is fully cooked.
- Add diced mango to the curry; cook for an extra 3-4 minutes until warmed through.
- Garnish with fresh cilantro leaves and serve hot with steamed rice or naan.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Main
- Method: Sautéing
- Cuisine: Indian
Nutrition
- Serving Size: 1 cup (240g)
- Calories: 380
- Sugar: 12g
- Sodium: 680mg
- Fat: 20g
- Saturated Fat: 9g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 26g
- Fiber: 3g
- Protein: 25g
- Cholesterol: 75mg