Mango Chicken Curry

Name: Mango Chicken Curry
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 tbsp oil; 1 onion, finely chopped; 2 cloves garlic, minced; 1 tbsp ginger, grated; 2 tbsp curry powder; 1 tsp turmeric; 1 tsp cumin; 1 tsp coriander; 1/2 tsp chili powder (adjust to taste); 1 can (14 oz) coconut milk; 1 cup chicken broth; 1.5 lbs boneless, skinless chicken thighs, cubed; 2 ripe mangoes, peeled and diced; 1 red bell pepper, sliced; 1 cup frozen peas; Salt and pepper to taste; Fresh cilantro for garnish; Cooked basmati rice; Naan bread or roti

A fragrant and creamy mango chicken curry that balances sweet and savory flavors, perfect for a cozy dinner for four.

Total time

45 min

Prep

15 min

Cook

30 min

Serves

CurryMain CourseComfort FoodDiet:Dairy‑Free

Chef’s Pro Tips

For extra creaminess, stir in a couple of tablespoons of plain yogurt or coconut cream at the end.
If mangoes are not in season, you can use frozen mango chunks.
To intensify the mango flavor, add a splash of mango juice or purée to the curry sauce.

Nutrition

Estimated, per serving

calories: 480kcal
protein: 30g
Carbs: 30g
fat: 28g

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