Mango Chicken Curry
A creamy, flavorful mango chicken curry that combines sweet and savory elements for a delightful meal.
Equipment
- 1 large skillet non-stick
- 1 mixing bowl medium
- 1 wooden spoon
Ingredients
Main Ingredients
- 2 lbs chicken breast cut into bite-sized pieces
- 1 large mango peeled and diced
- 1 can 13.5 oz coconut milk
- 2 tbsp curry powder
- 1 tbsp olive oil
- 1 onion finely chopped
- 2 cloves garlic minced
- 1- inch piece ginger grated
Optional Ingredients
- 1 tsp chili powder
- Salt and pepper to taste
- 1 tsp turmeric
- 1 cup diced bell peppers
- Fresh cilantro for garnish
Instructions
Preparation
- Season chicken pieces with salt, pepper, and a touch of curry powder. Heat olive oil in a large skillet over medium heat. Add the chicken pieces and cook until golden brown on all sides, about 5-7 minutes. Remove and set aside.
- In the same skillet, add a bit more oil if needed and sauté the onions until translucent. Stir in the garlic and ginger, cooking for another 2 minutes until fragrant. Add the remaining curry powder and turmeric, stirring to combine.
- Return the chicken to the skillet and add the coconut milk, ensuring the chicken is well-coated. Bring the mixture to a simmer and add the diced mango.
- Cook for about 20 minutes, allowing the sauce to thicken and flavors to meld together. Taste and adjust seasoning as needed.
Serving
- Serve hot with rice or naan, garnished with fresh cilantro if desired.
Storage
- Store any leftovers in an airtight container in the refrigerator for up to 3 days, or freeze for up to 3 months.
- To reheat, simmer on the stovetop over low heat until warmed through. Add a splash of water or coconut milk to loosen the sauce if necessary.
Notes
Pro Tips: Allow the curry to rest overnight for enhanced flavors. Use fresh ginger for a more pronounced taste. Ingredient Substitutions: Try chicken thighs for a juicier texture, or almond milk for a lighter curry. How to Serve: Pair with rice or naan and garnish with cilantro. Storage & Freshness: Store in an airtight container in the fridge for up to 3 days or freeze for up to 3 months. Make-Ahead Tips: Prepare the curry a day in advance for improved flavor development.