Description
A flavorful and creamy Mango Chicken Curry made with tender chicken breasts simmered in a rich coconut milk and mango sauce infused with aromatic curry powder, garlic, and ginger. Perfectly balanced with a hint of lime juice, this dish offers a delicious fusion of sweet and savory flavors, ideal for a quick and comforting weeknight dinner.
Ingredients
Scale
Protein
- 4 boneless, skinless chicken breasts (about 1.5 lbs)
Vegetables & Fruits
- 2 ripe mangoes, diced
- 1 medium yellow onion, diced
- 4 cloves garlic, minced
- 1 tablespoon fresh ginger, grated
Liquids & Pantry
- 1 can (13.5 oz) full-fat coconut milk
- 2 tablespoons curry powder
- Juice of 1 lime
- Salt and pepper to taste
- A splash of cooking oil (such as vegetable or olive oil)
Instructions
- Prepare Ingredients: Chop the chicken breasts into bite-sized pieces. Dice the onion, mince the garlic, and grate the fresh ginger to have all ingredients ready for cooking.
- Sauté Aromatics: Heat a splash of cooking oil in a large skillet over medium heat. Add the diced onions and sauté for about 5 minutes until they become translucent. Then add the minced garlic and grated ginger, cooking for another minute until fragrant.
- Brown the Chicken: Add the chicken pieces to the skillet. Cook them until they are browned on all sides, which should take about 7 minutes, ensuring each piece is nicely seared.
- Add Spices and Liquids: Sprinkle the curry powder over the chicken, stirring well to coat evenly. Pour in the full-fat coconut milk and add the diced mangoes. Bring the mixture to a gentle simmer.
- Simmer and Season: Add the lime juice, salt, and pepper to taste. Let the curry simmer gently for about 10 minutes, allowing the chicken to cook through completely while the flavors meld and the sauce thickens slightly.
- Serve: Once the chicken is tender and cooked, serve the mango chicken curry hot over steamed rice or alongside warm naan bread for a complete meal.
Notes
- Use ripe mangoes for the best natural sweetness and flavor balance.
- If you prefer a spicier curry, add a pinch of chili flakes or a diced chili with the garlic and ginger.
- Full-fat coconut milk ensures a rich and creamy sauce; light versions may result in a thinner curry.
- Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
- For a gluten-free option, serve with rice or gluten-free naan bread.
