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Mango Chicken Curry

A delightful dish that combines the sweetness of ripe mangoes with the warmth of spices in a rich and creamy coconut milk sauce, perfect for busy weeknights.
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Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: Asian, Indian
Calories: 450
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 1 lb boneless, skinless chicken breast, cut into bite-sized pieces
  • 1 medium ripe mango, peeled and diced Use ripe mangoes for the best sweetness.
  • 1 medium onion, finely chopped
  • 2 cloves garlic, minced
  • 1 inch piece ginger, grated
  • 1 cup coconut milk For a creamier texture, feel free to add more.
  • 2 tablespoons curry powder
  • 1 tablespoon vegetable oil
  • 1 teaspoon salt
  • 1/2 teaspoon ground turmeric
  • 1/2 teaspoon chili powder Adjust according to your spice tolerance.
Garnish
  • Fresh cilantro leaves For garnish and added flavor.

Method
 

Preparation
  1. Heat the oil in a large skillet over medium heat. Add the chopped onion and sauté for 3-4 minutes until softened.
  2. Stir in the garlic and ginger; cook for 1 minute until fragrant.
  3. Add the curry powder, turmeric, and chili powder, and cook for another minute.
Cooking
  1. Add the chicken pieces to the skillet and cook until lightly browned on all sides, about 5-6 minutes.
  2. Pour in the coconut milk and add salt. Stir well, bring to a simmer, and cook for 15 minutes or until the chicken is cooked through.
  3. Add the diced mango to the curry and cook for another 3-4 minutes until the mango is heated through but still retains its shape.
Serving
  1. Garnish with fresh cilantro leaves and serve hot with steamed rice or naan.

Notes

Store leftover Mango Chicken Curry in an airtight container for up to 3 days in the refrigerator, or freeze for up to 3 months. Just thaw in the refrigerator overnight before reheating. You can make this dish a day ahead, just reheat gently before serving.