Description
This vibrant Mango Chicken Curry combines tender chicken pieces with the sweet and tropical flavor of ripe mangoes, simmered in a rich and creamy coconut milk sauce infused with fragrant spices. Perfect for a comforting and flavorful weeknight meal, served best over steamed rice or with warm naan bread.
Ingredients
Scale
Main Ingredients
- 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
- 1 can (14 oz) coconut milk
- 1/2 cup chicken broth (or water)
- Salt and pepper, to taste
- Fresh cilantro, chopped (for garnish)
- Cooked rice or naan, for serving
Spices
- 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)
Instructions
- Brown 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 prepare the sauce.
- Sauté Aromatics: In the same skillet, add the finely chopped onion and sauté for 3-4 minutes until softened and translucent. Then add the minced garlic and fresh ginger, cooking for another minute to release their fragrant flavors.
- Toast the Spices: Stir in the curry powder, turmeric, cumin, coriander, and optional cayenne pepper into the skillet. Cook the spices for 1-2 minutes, stirring constantly to toast them and deepen their flavors without burning.
- Add Mango and Liquids: Pour in the diced mango or mango puree along with the coconut milk and chicken broth. Stir the mixture well and allow it to simmer gently for about 5 minutes to let the flavors meld together.
- Simmer the Chicken: Return the browned chicken pieces to the skillet, nestling them into the sauce. Continue to simmer for 10-12 minutes, or until the chicken is fully cooked and tender. Season the curry with salt and pepper to taste.
- Garnish and Serve: Remove the skillet from heat, sprinkle freshly chopped cilantro on top, and serve the mango chicken curry hot over cooked rice or alongside warm naan bread.
Notes
- Use ripe, sweet mangoes for the best flavor. If fresh mangoes aren’t available, mango puree works well.
- Adjust the level of cayenne pepper based on your preferred spice tolerance.
- This curry can be made with chicken thighs or breasts; thighs offer juicier texture.
- For a thicker sauce, simmer the curry uncovered until it reaches desired consistency.
- Leftovers store well in the refrigerator for up to 3 days and can be reheated gently on the stove or in the microwave.
