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Mango Chicken Curry Recipe

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3.9 from 15 reviews

This Mango Chicken Curry is a vibrant and flavorful dish combining tender chicken pieces cooked in a rich coconut milk curry infused with aromatic spices and sweet, juicy mango. Perfect for a comforting dinner, it offers a delightful balance of sweetness, spice, and creaminess, garnished with fresh cilantro for a refreshing finish.

Ingredients

Chicken and Curry Base

  • 1 lb (450g) boneless, skinless chicken breast, cut into bite-sized pieces
  • 1 medium onion, finely chopped
  • 2 garlic cloves, minced
  • 1-inch piece ginger, grated
  • 1 tablespoon vegetable oil
  • 1 cup coconut milk
  • 2 tablespoons curry powder
  • 1 teaspoon salt
  • 1/2 teaspoon ground turmeric
  • 1/2 teaspoon chili powder

Fruit and Garnish

  • 1 ripe mango, peeled and diced
  • Fresh cilantro leaves, for garnish

Instructions

  1. Sauté Onion: Heat the vegetable oil in a large skillet over medium heat. Add the finely chopped onion and sauté for 3-4 minutes until the onion becomes soft and translucent, forming the flavorful base for the curry.
  2. Add Aromatics and Spices: Stir in the minced garlic and grated ginger, cooking for about 1 minute until fragrant. Then add the curry powder, ground turmeric, and chili powder. Cook this mixture for another minute to toast the spices and deepen their flavors.
  3. Cook Chicken: Add the bite-sized chicken pieces to the skillet. Cook for 5-6 minutes, turning occasionally, until the chicken is lightly browned on all sides, sealing in its juices.
  4. Simmer with Coconut Milk: Pour in the coconut milk and sprinkle in the salt. Stir thoroughly to combine, then bring the mixture to a gentle simmer. Allow the curry to cook uncovered for 15 minutes, or until the chicken is cooked through and tender.
  5. Add Mango: Gently fold in the diced ripe mango. Cook for an additional 3-4 minutes to warm the mango without breaking down its shape, adding a natural sweetness and texture contrast to the curry.
  6. Garnish and Serve: Remove the curry from heat, garnish with fresh cilantro leaves, and serve hot. This dish pairs beautifully with steamed rice or naan bread for a complete meal.

Notes

  • For a spicier curry, increase the chili powder or add fresh chopped chilies to the aromatics.
  • Use ripe mangoes for the best sweetness and texture contrast in the curry.
  • Chicken thighs can be substituted for chicken breast for a juicier result.
  • Can be made gluten-free by serving with rice instead of naan.
  • Leftovers can be refrigerated for up to 3 days and reheated gently on the stovetop or in the microwave.

Find it online: https://yumntasty.com/mango-chicken-curry-recipe/