Description
A vibrant and flavorful Mango Chicken Curry that combines tender chicken with ripe mangoes, aromatic spices, and creamy coconut milk for a deliciously sweet and savory dinner.
Ingredients
- 1 lb (450g) 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
- ½ teaspoon ground turmeric
- ½ teaspoon chili powder
- Fresh cilantro leaves, for garnish
Instructions
- Heat oil in a large skillet over medium heat. Sauté onion 3-4 minutes until softened.
- Add garlic and ginger; cook 1 minute until fragrant. Stir in curry powder, turmeric, and chili powder; cook 1 minute more.
- Add chicken pieces; cook 5-6 minutes until lightly browned on all sides.
- Pour in coconut milk and salt. Stir well, bring to simmer, cook 15 minutes until chicken is cooked through.
- Add diced mango; cook 3-4 minutes until heated through but still intact.
- Garnish with fresh cilantro and serve hot with steamed rice or naan.
Notes
- Use ripe, firm mangoes for best texture and sweetness.
- Adjust chili powder for desired spice level.
- Pairs well with jasmine or basmati rice.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Main Dish, Curry
- Method: Skillet
- Cuisine: Indian