Mango Chicken Curry
A cozy, flavorful meal combining sweet mangoes with tender chicken, perfect for a quick weeknight dinner.
Ingredients
Main Ingredients
- 1 lb boneless, skinless chicken breast Cut into bite-sized pieces for quick cooking.
- 1 medium ripe mango, peeled and diced A perfectly ripe mango adds a refreshing contrast.
- 1 medium onion, finely chopped Adds aromatic sweetness when sautéed.
- 2 cloves garlic, minced Essential for flavor.
- 1 inch piece ginger, grated Adds warmth and zest.
- 1 cup coconut milk Full-fat coconut milk provides richness.
- 2 tablespoons curry powder Signature spice blend.
- 1 tablespoon vegetable oil For sautéing.
- 1 teaspoon salt Adjust to taste.
- 1/2 teaspoon ground turmeric Gives a golden hue.
- 1/2 teaspoon chili powder Adjust according to heat preference.
- to taste none fresh cilantro leaves, for garnish Adds freshness.
Instructions
Preparation
- Start by heating your vegetable oil in a large skillet over medium heat.
- Toss in your finely chopped onion. Cook for about 3-4 minutes until they soften and turn translucent.
- Stir in the minced garlic and grated ginger. Cook for 1 minute until aromatic.
- Add the curry powder, turmeric, and chili powder. Stir for another minute to bloom the spices.
- Add the bite-sized chicken pieces and stir well to coat. Cook until lightly browned on all sides, about 5-6 minutes.
- Pour in the coconut milk and add a teaspoon of salt. Stir and bring to a simmer. Cook for about 15 minutes or until the chicken is cooked through.
- Gently add in your diced mango and cook for another 3-4 minutes to heat through.
- Remove from heat and garnish with fresh cilantro leaves.
- Serve hot with steamed rice or naan.
Notes
To elevate your dish, always opt for fresh ingredients and taste as you go for perfect seasoning adjustments.
Nutrition
Serving: 1gCalories: 450kcalCarbohydrates: 30gProtein: 36gFat: 20gSaturated Fat: 12gSodium: 700mgFiber: 2gSugar: 8g
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