Name: Mango Chicken Curry Recipe
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Cuisine: Indian
Ingredients: 1 lb (450g) boneless, skinless chicken breast, cut into bite-sized pieces; 1 teaspoon salt; 1 ripe mango, peeled and diced; 1 medium onion, finely chopped; 2 garlic cloves, minced; 1-inch piece ginger, grated; 2 tablespoons curry powder; 1/2 teaspoon ground turmeric; 1/2 teaspoon chili powder; 1 cup coconut milk; 1 tablespoon vegetable oil; Fresh cilantro leaves, for garnish

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Introduction

This Mango Chicken Curry is a delightful blend of sweet and spicy flavors, perfect for a comforting weeknight meal. Tender chicken pieces simmer in a rich coconut curry sauce, accented by fresh mango for a tropical twist that everyone will love.

A white bowl filled with a serving of white rice forming the base layer, partially covered by a creamy yellow curry sauce with chunks of light brown chicken and large cubes of yellow potatoes. Bright red strips of bell pepper are spread throughout the curry, and fresh green cilantro leaves are scattered on top for garnish. The bowl is set on a white marbled surface with a soft teal cloth on the left side and a clear glass of water on the top right edge. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

1 lb (450g) boneless, skinless chicken breast, cut into bite-sized pieces
1 ripe mango, peeled and diced
1 medium onion, finely chopped
2 garlic cloves, minced
1-inch piece ginger, grated
1 cup coconut milk
2 tablespoons curry powder
1 tablespoon vegetable oil
1 teaspoon salt
1/2 teaspoon ground turmeric
1/2 teaspoon chili powder
Fresh cilantro leaves, for garnish

Instructions

Step 1: Heat the oil in a large skillet over medium heat. Add the chopped onion and sauté for 3-4 minutes until softened.
Step 2: Stir in the garlic and ginger; cook for 1 minute until fragrant. Add the curry powder, turmeric, and chili powder, then cook for another minute.
Step 3: Add the chicken pieces to the skillet and cook until lightly browned on all sides, about 5-6 minutes.
Step 4: Pour in the coconut milk and add salt. Stir well, bring to a simmer, and cook for 15 minutes or until the chicken is cooked through.
Step 5: Add the diced mango to the curry and cook for another 3-4 minutes until the mango is heated through but still retains its shape.
Step 6: Garnish with fresh cilantro leaves and serve hot with steamed rice or naan.

Tips & Variations

For extra heat, add a chopped fresh chili or a pinch of cayenne pepper along with the spices.
Use canned mango chunks if fresh mango is not available, but drain well before adding.
Substitute chicken thighs for a juicier, more flavorful curry.
Try adding a squeeze of lime juice before serving to brighten the flavors.

Storage

Store leftover curry in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove or in the microwave until warmed through. The mango may soften further during storage, but the flavor remains delicious.

How to Serve

A white pan filled with a creamy yellow curry with chunks of chicken and pieces of orange-yellow bell pepper mixed in, topped with bright red slices of chili and fresh green cilantro leaves. The curry looks thick and rich, with a slightly oily surface and a textured sauce clinging to the meat and vegetables. In the background, there is a mango and fresh cilantro on a white marbled surface, adding a natural touch to the scene. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this curry dairy-free?

Yes, this recipe is naturally dairy-free as it uses coconut milk instead of cream or yogurt.

What can I serve with mango chicken curry?

This curry pairs wonderfully with steamed basmati rice, naan bread, or even quinoa for a wholesome meal.