Ingredients
Scale
- 2 lbs chicken breasts or thighs, cut into chunks
- 2 ripe mangoes, peeled and pureed
- 1 onion, chopped
- 3 cloves garlic, minced
- 1 tablespoon ginger, grated
- 1 cup coconut milk
- 2 tablespoons curry powder
- 1 teaspoon turmeric
- 1 tablespoon olive oil
- Salt and pepper to taste
- Fresh cilantro for garnish
Instructions
- Heat olive oil in a large pan over medium heat.
- Sauté chopped onion, garlic, and ginger until fragrant.
- Add curry powder and turmeric, cook for 1 minute.
- Stir in chicken pieces and cook until browned.
- Pour in mango puree and coconut milk, stir well.
- Simmer for 20 minutes until chicken is cooked through and sauce thickens.
- Season with salt and pepper, garnish with cilantro, and serve hot.
Notes
- Use ripe mangoes for the sweetest flavor.
- This dish pairs well with steamed rice or naan bread.
- You can adjust the spiciness by adding chili flakes if desired.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Dinner
- Method: Stovetop
- Cuisine: Asian
- Diet: Gluten-Free
Nutrition
- Serving Size: 1 bowl
- Calories: 350 Kcal
- Sugar: 12g
- Sodium: 450mg
- Fat: 18g
- Saturated Fat: 10g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 4g
- Protein: 25g
- Cholesterol: 70mg