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Mango Chicken Curry

A vibrant, aromatic curry featuring tender chicken simmered in a luscious mango-infused coconut sauce, perfect for weeknight dinners.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: Indian, Tropical
Calories: 350
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 2 pieces chicken breasts, diced Use boneless, skinless breasts for best results.
  • 1 piece ripe mango, diced A ripe mango adds sweetness.
  • 1 piece onion, chopped Any type of onion can work, but yellow is preferred.
  • 2 cloves garlic, minced Adjust amount based on preference.
  • 1 tablespoon ginger, minced Fresh ginger gives the best flavor.
  • 1 can coconut milk Full-fat coconut milk adds richness.
  • 2 tablespoons curry powder Adjust to taste; can use mild or hot curry powder.
  • to taste pinch salt Salt can be adjusted to personal preference.
  • as needed tablespoons oil for cooking Olive oil or vegetable oil works well.
  • as needed garnish fresh cilantro Chopped cilantro for serving.

Method
 

Preparation
  1. Dice the chicken and mango, chop the onion, and mince the garlic and ginger.
Cooking
  1. Heat a tablespoon of oil in a large skillet over medium heat.
  2. Add the chopped onion and sauté for 3-4 minutes until translucent.
  3. Add minced garlic and ginger, cooking for an additional minute until fragrant.
  4. Add diced chicken and season with salt, sautéing for 5-7 minutes until cooked through.
  5. Stir in curry powder, mixing well with the chicken.
  6. Pour in coconut milk and add diced mango, letting it simmer for 5-10 minutes until the sauce thickens.
  7. Garnish with fresh cilantro before serving.

Notes

For a vegetarian version, swap chicken for chickpeas. Store leftovers in an airtight container for up to 3 days or freeze for 3 months. Reheat on the stove over low heat, adding a splash of coconut milk to regain creaminess.