Ingredients
Scale
- 1 lb (450g) chicken breasts or thighs, cut into bite-sized pieces
- 2 ripe mangoes, peeled and cubed
- 1 medium onion, chopped
- 3 cloves garlic, minced
- 1 tablespoon ginger, grated
- 1 can (14 oz) coconut milk
- 2 tablespoons curry powder
- 1 teaspoon turmeric
- 2 tablespoons cooking oil
- Salt and pepper to taste
- Fresh cilantro for garnish
Instructions
- Heat oil in a large pan over medium heat. Sauté onions until translucent.
- Add garlic and ginger; cook for 1 minute.
- Stir in curry powder and turmeric; cook for another minute.
- Add chicken pieces; cook until browned on all sides.
- Pour in coconut milk and bring to a simmer.
- Add mango cubes; cook for 10 minutes until sauce thickens and chicken is cooked through.
- Season with salt and pepper. Garnish with fresh cilantro before serving.
Notes
- Use ripe mangoes for the sweetest flavor.
- This curry pairs beautifully with jasmine rice or naan bread.
- For a spicier version, add chopped chili peppers.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Method: Sauté, simmer
- Cuisine: International
- Diet: Gluten-Free
Nutrition
- Serving Size: 1 bowl
- Calories: 420 kcal Kcal
- Sugar: 12 g
- Sodium: 350 mg
- Fat: 24 g
- Saturated Fat: 15 g
- Unsaturated Fat: 8 g
- Trans Fat: 0 g
- Carbohydrates: 35 g
- Fiber: 4 g
- Protein: 30 g
- Cholesterol: 85 mg