Mango Chicken Curry Recipe
This Mango Chicken Curry is a flavorful and creamy dish combining tender chicken pieces simmered in a fragrant blend of curry spices, coconut milk, and fresh ripe mango. Perfect for a comforting weeknight meal, it offers a delightful balance of savory and sweet with a hint of spice, garnished with fresh cilantro for a burst of freshness.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Total Time: 40 minutes
- Yield: 4 servings 1x
- Category: Main Course
- Method: Stovetop
- Cuisine: Indian
Ingredients
Scale
Chicken and Curry Base
- 1 lb (450g) boneless, skinless chicken breast, cut into bite-sized pieces
- 1 medium onion, finely chopped
- 2 garlic cloves, minced
- 1-inch piece ginger, grated
- 2 tablespoons curry powder
- 1 teaspoon salt
- 1/2 teaspoon ground turmeric
- 1/2 teaspoon chili powder
- 1 tablespoon vegetable oil
Other
- 1 ripe mango, peeled and diced
- 1 cup coconut milk
- Fresh cilantro leaves, for garnish
Instructions
- Sauté Onions: Heat the vegetable oil in a large skillet over medium heat. Add the finely chopped onion and cook for 3-4 minutes until softened and translucent, creating a flavorful base for the curry.
- Add Aromatics and Spices: Stir in the minced garlic and grated ginger, cooking for about 1 minute until fragrant. Then add the curry powder, turmeric, and chili powder, stirring continuously for another minute to toast the spices and enhance their flavors.
- Cook the Chicken: Add the bite-sized chicken pieces to the skillet. Cook for 5-6 minutes, stirring occasionally, until the chicken is lightly browned on all sides but not fully cooked through yet.
- Simmer with Coconut Milk: Pour in the coconut milk and sprinkle in the salt. Stir well to combine all ingredients. Bring the mixture to a gentle simmer and let it cook for 15 minutes, allowing the chicken to cook thoroughly and the sauce to thicken.
- Add the Mango: Add the diced ripe mango to the curry. Cook for an additional 3-4 minutes, just enough to heat the mango through while keeping its shape and sweetness intact.
- Garnish and Serve: Remove from heat and garnish the mango chicken curry with fresh cilantro leaves. Serve hot, ideally accompanied by steamed rice or warm naan bread to soak up the delicious sauce.
Notes
- Use ripe mango for the best balance of sweetness and texture.
- Adjust chili powder to taste for desired spiciness.
- This dish pairs beautifully with basmati rice or naan bread.
- For extra depth, you can add a squeeze of fresh lime juice before serving.
- To make it dairy-free and gluten-free, ensure that naan is substituted with a gluten-free version or served with rice only.
Keywords: Mango Chicken Curry, Coconut Milk Curry, Indian Chicken Curry, Fruity Curry Recipe, Easy Weeknight Dinner
Find it online: https://recipeswithmia.com/mango-chicken-curry-recipe/
