Description
A delightful and aromatic Mango Chicken Curry recipe that brings together tender chicken, creamy coconut milk, and sweet mango puree, all infused with a blend of Indian spices. Perfect for a cozy dinner with a tropical twist.
Ingredients
Scale
Main Ingredients:
- 1 tablespoon coconut oil
- 1 pound boneless, skinless chicken breasts, cut into bite-sized pieces
Seasonings:
- 1 small onion, finely chopped
- 2 cloves garlic, minced
- 1 tablespoon grated fresh ginger
- 1 tablespoon curry powder
- 1/2 teaspoon ground turmeric
- 1/2 teaspoon ground cumin
- 1/4 teaspoon red pepper flakes (optional)
Additional:
- 1 cup canned coconut milk
- 1 cup mango puree (from fresh or frozen mango)
- 1 tablespoon lime juice
- Salt and pepper to taste
- Fresh cilantro, chopped, for garnish
Instructions
- Cook Chicken: Heat coconut oil in a large skillet, cook chicken until browned, then set aside.
- Sauté Aromatics: In the same skillet, sauté onion until soft, then add garlic and ginger.
- Add Spices: Stir in curry powder, turmeric, cumin, and red pepper flakes, toasting for 1 minute.
- Combine Sauce: Pour in coconut milk and mango puree, simmer, then return chicken to the pan.
- Simmer: Cover and simmer for 10–12 minutes until chicken is cooked and sauce thickens slightly.
- Finish and Serve: Stir in lime juice, season with salt and pepper, simmer briefly, garnish with cilantro, and serve hot.
Notes
- Serve over steamed rice or with warm naan.
- Adjust spice level to taste by increasing or omitting red pepper flakes.
- Store-bought mango pulp can be used for convenience.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Indian-Inspired
Nutrition
- Serving Size: 1 1/2 cups
- Calories: 370
- Sugar: 10g
- Sodium: 280mg
- Fat: 20g
- Saturated Fat: 12g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 14g
- Fiber: 2g
- Protein: 32g
- Cholesterol: 85mg
