Mango Chicken Curry
A delightful dish combining sweet ripe mangoes with tender chicken in a creamy coconut sauce, perfect for a weeknight dinner.
Ingredients
Main Ingredients
- 1 lb boneless, skinless chicken breast, cut into bite-sized pieces Use fresh chicken for best results.
- 1 piece ripe mango, peeled and diced Ensure the mango is ripe for maximum sweetness.
- 1 medium onion, finely chopped
- 2 cloves garlic, minced
- 1 inch piece ginger, grated
- 1 cup coconut milk Can substitute with heavy cream for a different taste.
- 2 tablespoons curry powder
- 1 tablespoon vegetable oil
- 1 teaspoon salt
- ½ teaspoon ground turmeric
- ½ teaspoon chili powder Adjust based on spice preference.
- to taste Fresh cilantro leaves, for garnish
Instructions
Preparation
- Heat the oil in a large skillet over medium heat. Add the chopped onion and sauté for 3-4 minutes until softened.
- Stir in the garlic and ginger; cook for 1 minute until fragrant. Add the curry powder, turmeric, and chili powder, and cook for another minute.
- Add the chicken pieces to the skillet and cook until lightly browned on all sides, about 5-6 minutes.
Cooking
- Pour in the coconut milk and add salt. Stir well, bring to a simmer, and cook for 15 minutes or until the chicken is cooked through.
- Add the diced mango to the curry and cook for another 3-4 minutes until the mango is heated through but still retains its shape.
Serving
- Garnish with fresh cilantro leaves and serve hot with steamed rice or naan.
Notes
To store, let the curry cool completely, then transfer it to an airtight container. It can be kept in the refrigerator for up to 3 days, or frozen for longer storage. Thaw overnight in the fridge before reheating.
