Ingredients
Scale
- 1 pound boneless chicken thighs, cut into chunks
- 2 ripe mangoes, peeled and sliced
- 1 onion, finely chopped
- 3 cloves garlic, minced
- 1 tablespoon ginger, grated
- 1 can (14 oz) coconut milk
- 2 tablespoons curry powder
- 1 tablespoon olive oil
- Salt and pepper to taste
- Fresh cilantro for garnish
- Cooked white rice for serving
Instructions
- Heat olive oil in a large skillet over medium heat. Add chopped onion and sauté until translucent.
- Add garlic and ginger, cook for another minute until fragrant.
- Stir in curry powder, cook for 30 seconds to release spices.
- Add chicken chunks, cook until browned on all sides.
- Pour in coconut milk, bring to a simmer.
- Add sliced mangoes, cook for 10 minutes until flavors meld and sauce thickens.
- Season with salt and pepper. Serve hot over cooked rice, garnished with cilantro.
Notes
- Use ripe mangoes for the sweetest flavor.
- Adjust spice levels by adding more curry powder or chili flakes.
- This dish pairs well with a side of steamed vegetables or a fresh green salad.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Method: Stovetop
- Cuisine: Tropical
- Diet: Gluten-Free
Nutrition
- Serving Size: 1 plate
- Calories: 420 kcal Kcal
- Sugar: 12 g
- Sodium: 650 mg
- Fat: 20 g
- Saturated Fat: 15 g
- Unsaturated Fat: 5 g
- Trans Fat: 0 g
- Carbohydrates: 45 g
- Fiber: 4 g
- Protein: thirty g
- Cholesterol: 85 mg