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–+ servings
Mango Chicken Curry

Mango Chicken Curry: A Flavorful Tropical Escape at Home

Experience the delightful flavors of Mango Chicken Curry, a quick and easy dish that brings a tropical paradise to your table.
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Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings: 4 servings
Course: Dinner
Cuisine: Indian, Tropical
Calories: 450
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Chicken
  • 1 pound Chicken Breast Can substitute with chicken thighs for more flavor.
  • to taste teaspoon Salt Enhances overall flavor; adjust according to preference.
For the Sauce
  • 1 can Coconut Milk Use light coconut milk for a lower-fat option.
  • 2 tablespoons Curry Powder Fundamental for that warm, spicy curry flavor.
  • 1 teaspoon Ground Turmeric Adds depth and vibrant color to the dish.
  • 1 teaspoon Chili Powder Introduces heat; adjust based on spice tolerance.
For the Aromatics
  • 1 Onion (finely chopped) Fragrant base; aids in building flavor.
  • 3 Garlic (minced) Elevates the dish's aroma and taste.
  • 1 tablespoon Ginger (grated) Gives warmth and adds zest; use fresh for best results.
Fruits
  • 1 Ripe Mango (peeled and diced) Infuses natural sweetness and tropical flair; substitute with peach but not recommended.
For Garnish
  • to taste Fresh Cilantro Adds freshness and color to the finished dish.

Equipment

  • Skillet

Method
 

Step-by-Step Instructions for Mango Chicken Curry
  1. In a large skillet, warm 2 tablespoons of vegetable oil over medium heat until it shimmers, about 1 to 2 minutes.
  2. Add 1 finely chopped onion to the skillet and sauté it gently, stirring often, until softened and translucent, approximately 3 to 4 minutes.
  3. Stir in 3 minced garlic cloves and 1 tablespoon of grated fresh ginger, cooking them for about 1 minute until fragrant.
  4. Introduce 2 tablespoons of curry powder, 1 teaspoon of ground turmeric, and 1 teaspoon of chili powder to the skillet. Toast these spices for 1 minute, stirring continuously.
  5. Add 1 pound of chicken breast pieces to the skillet, cook for 5 to 6 minutes, stirring occasionally, until browned on all sides.
  6. Pour in 1 can of coconut milk and season with salt to taste. Bring the mixture to a gentle simmer and let it cook for about 15 minutes.
  7. Gently mix in 1 diced ripe mango and continue to cook for an additional 3 to 4 minutes, until warmed through.
  8. Sprinkle with fresh chopped cilantro before serving. Pair with fluffy basmati rice or warm naan.

Nutrition

Serving: 1servingCalories: 450kcalCarbohydrates: 30gProtein: 35gFat: 20gSaturated Fat: 10gPolyunsaturated Fat: 1gMonounsaturated Fat: 8gCholesterol: 90mgSodium: 500mgPotassium: 600mgFiber: 2gSugar: 6gVitamin A: 10IUVitamin C: 15mgCalcium: 4mgIron: 10mg

Notes

Enjoy the vibrant flavors and comforting warmth Mango Chicken Curry offers.

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