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–+ servings
Mango Chicken Curry

Mango Chicken Curry: A Sweet & Spicy Family Delight

Mango Chicken Curry is a delightful dish that combines sweet mango and warm spices for a family-friendly meal.
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Prep Time 10 minutes
Cook Time 30 minutes
Resting Time 30 minutes
Total Time 40 minutes
Servings: 4 servings
Course: Dinner
Cuisine: Indian
Calories: 400
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Chicken
  • 1 pound Boneless skinless chicken breast Substitute with thighs for a juicier texture
For the Sauce
  • 1 can Coconut milk Almond or soy milk can be lighter alternatives
  • 1 ripe Mango Ensure it's ripe for maximum flavor, or use frozen mango
  • 1 medium Onion Shallots are a milder alternative
  • 3 cloves Garlic Freshly minced garlic is best
  • 1 tablespoon Ginger Freshly grated is preferred
  • 2 tablespoons Curry powder Try customizing with Garam Masala
  • 1 teaspoon Ground turmeric Can be omitted if unavailable
  • 1 teaspoon Chili powder Adjust to taste
  • 1 teaspoon Salt Sea salt provides a unique taste
  • 2 tablespoons Vegetable oil Olive or coconut oil are suitable alternatives
For Garnish
  • 1/4 cup Fresh cilantro leaves Green onions can also serve as a substitute

Equipment

  • Large skillet

Method
 

Step-by-Step Instructions for Mango Chicken Curry
  1. Heat 2 tablespoons of vegetable oil in a large skillet over medium heat. Add one medium chopped onion and sauté until softened and translucent, about 3-4 minutes.
  2. Stir in 3 minced garlic cloves and 1 tablespoon of freshly grated ginger, cooking for about 1 minute until they release their aromatic fragrances.
  3. Sprinkle in 2 tablespoons of curry powder, 1 teaspoon of ground turmeric, and 1 teaspoon of chili powder. Stir the spices into the mixture and simmer for an additional minute.
  4. Add 1 pound of boneless skinless chicken breast cut into bite-sized pieces; sear for about 5-6 minutes until lightly browned.
  5. Pour in 1 can of coconut milk and sprinkle in 1 teaspoon of salt. Bring to a gentle simmer, cover, and cook for about 15 minutes.
  6. Gently fold in 1 ripe diced mango, cooking for an additional 3-4 minutes until warmed through.
  7. Remove from heat and garnish with fresh cilantro leaves. Serve hot with basmati rice, naan, or couscous.

Nutrition

Serving: 1servingCalories: 400kcalCarbohydrates: 30gProtein: 30gFat: 18gSaturated Fat: 10gPolyunsaturated Fat: 2gMonounsaturated Fat: 4gCholesterol: 100mgSodium: 600mgPotassium: 700mgFiber: 3gSugar: 12gVitamin A: 900IUVitamin C: 60mgCalcium: 40mgIron: 2mg

Notes

Ensure your mango is ripe for maximum sweetness, and store leftovers in an airtight container for up to 2 days.

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