Description
A vibrant and flavorful Mango Chicken Curry that combines tender chicken with sweet mango and aromatic spices in a creamy coconut sauce. Perfect for a quick and delicious weeknight dinner served over rice or with naan.
Ingredients
Scale
Chicken and Sauce
- 1 lb (450g) boneless, skinless chicken breasts or thighs, cut into bite-sized pieces
- 1 large ripe mango, peeled and diced (or 1 cup mango puree)
- 2 tablespoons vegetable oil or coconut oil
- 1 onion, finely chopped
- 3 garlic cloves, minced
- 1-inch piece fresh ginger, minced
- 2 tablespoons curry powder
- 1 teaspoon ground turmeric
- 1/2 teaspoon ground cumin
- 1/2 teaspoon ground coriander
- 1/4 teaspoon cayenne pepper (optional, for heat)
- 1 can (14 oz) coconut milk
- 1/2 cup chicken broth (or water)
- Salt and pepper, to taste
Garnish and Serving
- Fresh cilantro, chopped (for garnish)
- Cooked rice or naan, for serving
Instructions
- Cook the chicken: Heat the oil in a large skillet over medium heat. Add the chicken pieces and cook for 4-5 minutes until they are lightly browned on all sides. Remove the chicken from the skillet and set aside to keep warm.
- Sauté aromatics: In the same skillet, add the chopped onion and sauté for 3-4 minutes until softened and translucent. Then add the minced garlic and ginger, cooking for an additional minute until fragrant.
- Toast spices: Stir in the curry powder, turmeric, cumin, coriander, and optional cayenne pepper. Cook the spices for 1-2 minutes to enhance their flavors and toast them gently in the oil.
- Add liquids and mango: Pour in the diced mango or mango puree, coconut milk, and chicken broth. Stir everything together and bring the mixture to a gentle simmer. Let it simmer for 5 minutes to blend the flavors.
- Simmer chicken: Return the browned chicken pieces to the skillet. Continue to simmer the curry for another 10-12 minutes, or until the chicken is cooked through and tender. Season with salt and pepper to taste.
- Garnish and serve: Sprinkle the chopped fresh cilantro over the curry. Serve the mango chicken curry hot over steamed rice or alongside warm naan bread for a complete meal.
Notes
- For a spicier curry, increase the cayenne pepper or add chopped chili peppers.
- If fresh mango is unavailable, frozen mango chunks can be used or mango puree from a jar.
- Use chicken thighs for juicier, more flavorful meat; chicken breasts work well too for a leaner option.
- Adjust the thickness of the sauce by simmering longer to reduce or adding more chicken broth to thin it out.
- Leftovers keep well refrigerated for up to 3 days and can be reheated gently on the stovetop.
