Mango Chicken Curry: A Juicy Tropical Escape for Dinner
Mango Chicken Curry is a vibrant dish that combines tangy sweetness with warm spices for a delightful dinner.
Equipment
- large skillet
Ingredients
For the Chicken
- 1 lb Boneless, Skinless Chicken Breast Can be substituted with tofu for a vegetarian option.
For the Fruity Base
- 1 cup Ripe Mango Use pineapple as an alternative if needed.
- 1 medium Onion Chopped.
For Flavor Enhancement
- 2 cloves Garlic Minced.
- 1 tbsp Grated Ginger Fresh preferred.
- 2 tbsp Curry Powder
- 1 tsp Ground Turmeric
- 1 tsp Chili Powder Adjust according to spice tolerance.
For Creaminess
- 1 can Coconut Milk Can use almond milk as a lighter option.
For Cooking
- 2 tbsp Vegetable Oil Olive oil can be used as an alternative.
- 1 tsp Salt Adjust to taste.
For Garnish
- 1/4 cup Fresh Cilantro Leaves Optional.
Instructions
How to Make Mango Chicken Curry
- Warm vegetable oil in a large skillet over medium heat. Sauté the chopped onion for 3-4 minutes until softened and translucent.
- Stir in the minced garlic and grated ginger; cook for 1 minute until fragrant. Add the curry powder, ground turmeric, and chili powder, letting them cook for another minute.
- Add the boneless chicken breast pieces to the skillet and brown them for about 5-6 minutes until golden on the outside.
- Pour in the coconut milk and sprinkle with salt. Stir well and bring to a gentle simmer, cooking for 15 minutes or until the chicken is thoroughly cooked.
- Carefully fold in the diced mango and cook for an additional 3-4 minutes, ensuring it's heated through while maintaining shape.
- Remove from heat and garnish with fresh cilantro leaves. Serve hot with basmati rice or naan.
Notes
A squeeze of lime juice can be added before serving for extra zest.