Mango Chicken Curry: Sweet, Spicy Bliss in 30 Minutes

Mango Chicken Curry: Sweet, Spicy Bliss in 30 Minutes

Mango Chicken Curry is a vibrant dish combining juicy chicken and creamy coconut, ready in just 30 minutes.

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Prep Time 10

Cook Time 20

Total Time 30

Servings: 4 servings

Course: Dinner

Cuisine: Indian, Tropical

Calories: 450

Ingredients Equipment Method Nutrition Notes

Ingredients

For the Curry

1 pound Chicken Breast can be substituted with thighs for a juicier flavor
1 large Ripe Mango can substitute with pineapple for a different fruity twist
1 medium Onion consider shallots for a milder taste
3 cloves Garlic minced; garlic powder is a good alternative if you're short on fresh
1 tablespoon Ginger grated; fresh ginger is preferred, but ground works
1 can Coconut Milk about 14 ounces; can substitute with heavy cream or almond milk
2 tablespoons Curry Powder consider garam masala for added complexity
2 tablespoons Vegetable Oil olive oil can be a great alternative
to taste Salt adjust according to taste; low-sodium options available
1 teaspoon Ground Turmeric optional for vibrant color
1 teaspoon Chili Powder adjust based on spice preference or use paprika
1/4 cup Fresh Cilantro adds freshness; parsley can be used if not a fan

For Serving

2 cups Basmati Rice fluffy rice pairs perfectly with the curry
Naan warm, pillowy naan is delightful for scooping

Equipment

Skillet

Method

Step-by-Step Instructions for Mango Chicken Curry

Heat 2 tablespoons of vegetable oil in a spacious skillet over medium heat. Add 1 chopped onion and sauté for 3-4 minutes until translucent.
Stir in 3 minced garlic cloves and 1 tablespoon of grated ginger, followed by 2 tablespoons of curry powder, 1 teaspoon of ground turmeric, and 1 teaspoon of chili powder. Cook for about 1 minute until fragrant.
Introduce 1 pound of chicken breast pieces to the skillet, tossing to coat them in the spice mixture. Cook for about 5-6 minutes until lightly browned.
Pour in 1 can of coconut milk and sprinkle in salt to taste. Bring to a gentle simmer and let it cook uncovered for 15 minutes, stirring occasionally.
Gently fold in 1 diced ripe mango and continue cooking for another 3-4 minutes without making it mushy.
Remove from heat and garnish with chopped fresh cilantro. Serve over fluffy basmati rice or warm naan.

Nutrition

Serving: 1bowlCalories: 450kcalCarbohydrates: 40gProtein: 30gFat: 20gSaturated Fat: 10gPolyunsaturated Fat: 2gMonounsaturated Fat: 6gCholesterol: 70mgSodium: 800mgPotassium: 600mgFiber: 3gSugar: 10gVitamin A: 500IUVitamin C: 30mgCalcium: 40mgIron: 2mg

Notes

Store leftover curry in an airtight container for up to 2 days. Reheat gently to restore creaminess.

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