Mango Chicken Curry
A delightful dish that combines tender chicken breast with sweet ripe mango and creamy coconut milk, spiced to perfection.
Ingredients
Main Ingredients
- 1 lb chicken breast, cut into bite-sized pieces
- 1 piece ripe mango, peeled and diced Use fresh, ripe mango for best flavor.
- 1 can coconut milk (about 14 oz)
- 1 piece onion, chopped
- 2 cloves garlic, minced
- 1 tablespoon ginger, grated
- 1 tablespoon curry powder
- 1 teaspoon turmeric
- 1 tablespoon olive oil
- Salt and pepper to taste
- Fresh cilantro for garnish
Instructions
Preparation
- Heat olive oil in a large skillet over medium heat.
- Add chopped onion, minced garlic, and grated ginger. Sauté until fragrant and onion turns translucent.
- Incorporate chicken pieces and sear for several minutes until browned.
- Sprinkle in curry powder and turmeric, stirring well to coat chicken evenly.
- Blend diced mango with coconut milk until smooth, then pour into skillet with chicken.
- Increase heat and bring to a gentle simmer; cook for 15-20 minutes until chicken is cooked through and sauce thickens.
- Season with salt and pepper to taste. Serve hot garnished with fresh cilantro.
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Notes
For a complete meal, serve with steamed Jasmine rice or warm naan. Consider adding a squeeze of lime or lemon juice before serving for extra flavor. Let the dish rest for a few minutes after cooking for the best taste.