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–+ servings
Mango Chicken Curry

Delightful Mango Chicken Curry for a Tropical Dinner Night

Experience the tropical delight of Mango Chicken Curry, a quick and flavorful dish perfect for family dinners.
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Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings: 4 servings
Course: Dinner
Cuisine: Indian, Tropical
Calories: 350
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Curry
  • 1 pound Boneless, Skinless Chicken Breast Substitute with diced tofu or shrimp for variation.
  • 1 large Ripe Mango Peel and dice; substitute with peaches if adventurous.
  • 1 medium Onion Finely chopped; shallots can be used for a milder taste.
  • 2 cloves Garlic Minced; fresh garlic is best.
  • 1 tablespoon Ginger Grated; fresh is ideal.
  • 1 can (13.5 ounces) Coconut Milk Heavy cream is an option but changes the tropical vibe.
  • 2 tablespoons Curry Powder Adjust for preferred heat level.
  • 2 tablespoons Vegetable Oil Neutral oils work best for sautéing.
  • to taste Salt Adjust according to preference.
  • 1 teaspoon Ground Turmeric Omit if not available.
  • 1 teaspoon Chili Powder Adjust for desired spiciness.
  • 1 bunch Fresh Cilantro Leaves Use for garnish; parsley can be an alternative.

Equipment

  • large skillet

Method
 

Step-by-Step Instructions for Mango Chicken Curry
  1. Heat 2 tablespoons of vegetable oil in a large skillet over medium heat. Once the oil shimmers, add one finely chopped medium onion, sautéing for 3-4 minutes until it becomes translucent and soft.
  2. Stir in 2 minced garlic cloves and 1 tablespoon of grated fresh ginger, cooking for 1 minute until fragrant. Sprinkle in 2 tablespoons of curry powder, 1 teaspoon of ground turmeric, and 1 teaspoon of chili powder, toasting the spices for an additional minute.
  3. Introduce 1 pound of diced boneless, skinless chicken breast to the skillet and brown for 5-6 minutes, stirring occasionally until golden.
  4. Pour in 1 can (13.5 ounces) of coconut milk and season with salt to taste. Stir well, bring to a gentle simmer over medium heat, and cook for about 15 minutes.
  5. Add 1 large ripe mango, peeled and diced, to the simmering curry and cook for an additional 3-4 minutes, stirring gently.
  6. Remove from heat and garnish with fresh cilantro leaves. Serve immediately with steamed jasmine rice or warm naan.

Nutrition

Serving: 1servingCalories: 350kcalCarbohydrates: 30gProtein: 35gFat: 15gSaturated Fat: 10gPolyunsaturated Fat: 0.5gMonounsaturated Fat: 5gCholesterol: 100mgSodium: 600mgPotassium: 700mgFiber: 2gSugar: 5gVitamin A: 600IUVitamin C: 20mgCalcium: 50mgIron: 2mg

Notes

Ensure that aromatics are sautéed well and avoid overcooking chicken. Use the ripest mango for best flavor and store leftovers properly in an airtight container.

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