Description
Mango Chicken Curry is a vibrant and comforting dish that perfectly balances the tropical sweetness of ripe mangoes with the warm, savory spices of curry. Juicy chicken combined with creamy coconut milk and fresh aromatics creates an easy-to-make, family-friendly meal that is both nutritious and flavorful.
Ingredients
Scale
Protein
- 500g chicken breast or thighs, cut into bite-sized pieces
Produce
- 2 ripe mangoes, peeled and diced
- 1 large onion, finely chopped
- 3 garlic cloves, minced
- 1 tablespoon fresh ginger, grated
- 1 small chili, chopped (optional)
- Juice of 1 lime or lemon
- Fresh cilantro, chopped for garnish
Spices & Seasonings
- 2 tablespoons curry powder or curry paste
Dairy & Alternatives
- 400ml coconut milk
Oils & Fats
- 2 tablespoons cooking oil (vegetable or coconut oil)
Instructions
- Prepare Your Ingredients: Chop the chicken into bite-sized pieces. Peel and dice the mango. Finely chop onions, garlic, and ginger to ensure they blend seamlessly into the curry base.
- Sauté Aromatics: Heat the cooking oil in a pan over medium heat. Gently sauté the onion, garlic, and ginger until fragrant and golden brown, forming a flavorful foundation for your curry.
- Add Spices and Chicken: Sprinkle in the curry powder or paste and stir well to release its rich aromas. Add the chicken pieces and cook until lightly browned on all sides.
- Incorporate Mango and Coconut Milk: Add the diced mango and pour in the coconut milk. Stir gently to combine; the mango will soften and meld with the creamy coconut base, creating a sweet-savory harmony.
- Simmer Until Tender: Reduce heat to low and let the curry simmer for 15-20 minutes, allowing flavors to meld and chicken to become tender and juicy. Finish with a squeeze of lime or lemon juice to brighten the dish.
- Garnish and Serve: Top the curry with fresh chopped cilantro and optional chili slices. Serve hot, accompanied by basmati rice, naan, or your favorite sides.
Notes
- Use ripe mangoes for the best natural sweetness and flavor contrast.
- Don’t rush the sauté process; allowing onions to caramelize slightly adds depth to the flavor.
- Adjust the spiciness gradually by adding chili according to your heat preference.
- Simmer gently to prevent coconut milk from separating or curdling.
- Garnish just before serving to maximize freshness and aroma of the herbs.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Method: Sautéing and Simmering
- Cuisine: Indian-inspired
Nutrition
- Serving Size: 1 cup (approximately)
- Calories: 350 kcal
- Sugar: 9 g
- Sodium: 350 mg
- Fat: 22 g
- Saturated Fat: 18 g
- Unsaturated Fat: 4 g
- Trans Fat: 0 g
- Carbohydrates: 14 g
- Fiber: 2 g
- Protein: 28 g
- Cholesterol: 75 mg