Description
This Mango Chicken Curry is a vibrant and creamy dish blending tender chicken with sweet mango purée and fragrant spices. Perfectly balanced with coconut milk and a hint of lime, it’s a tropical twist on classic Indian-inspired curry, ideal for a comforting and flavorful dinner served with rice or naan.
Ingredients
Scale
Chicken and Marinade
- 1 lb boneless, skinless chicken breast or thighs, cut into bite-sized pieces
Spices and Aromatics
- 1 tablespoon olive oil or coconut oil
- 1 small onion, finely chopped
- 2 cloves garlic, minced
- 1 tablespoon fresh ginger, grated
- 2 tablespoons curry powder
- ¼ teaspoon cayenne pepper (optional)
Liquids and Fruits
- 1½ cups mango purée (fresh or canned)
- ½ cup coconut milk
- ½ cup chicken broth or water
- 1 tablespoon lime juice
Finishing and Garnish
- Salt and pepper, to taste
- Chopped cilantro, for garnish
- Cooked rice or naan, for serving
Instructions
- Prepare the aromatics: Heat the oil in a large skillet over medium heat. Add the finely chopped onion and cook for 3–4 minutes until soft and translucent. Stir in the minced garlic and grated ginger, cooking for another 30 seconds until fragrant.
- Toast the spices: Add the curry powder and cayenne pepper, if using. Cook for 1 minute, stirring constantly, to release the spices’ aromas and deepen their flavor.
- Cook the chicken: Add the chicken pieces to the skillet, stirring to coat them with the spices. Cook for 5–7 minutes, stirring occasionally, until the chicken is lightly browned on the outside but not fully cooked through.
- Add liquids and simmer: Pour in the mango purée, coconut milk, and chicken broth. Stir well to combine all ingredients. Bring the mixture to a gentle simmer and cook uncovered for 10–15 minutes until the chicken is thoroughly cooked and the sauce thickens slightly.
- Finish and season: Stir in the lime juice, then taste and adjust the salt and spice levels as desired. Remove from heat.
- Garnish and serve: Sprinkle chopped cilantro over the curry. Serve hot over cooked rice or with naan bread for a complete meal.
Notes
- If fresh mango isn’t available, use frozen mango chunks blended into purée as an excellent substitute.
- For extra texture and flavor, add chopped fresh mango or diced bell peppers near the end of cooking.
- This dish is great for meal prepping and tastes delicious as leftovers after flavors deepen overnight.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Indian-Inspired
Nutrition
- Serving Size: 1 portion
- Calories: 370
- Sugar: 13g
- Sodium: 420mg
- Fat: 17g
- Saturated Fat: 10g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 2g
- Protein: 32g
- Cholesterol: 85mg
