Mango Chicken Curry
A fragrant and creamy mango chicken curry that balances sweet and savory flavors, perfect for a cozy dinner for four.
- Prep Time: 15 min
- Cook Time: 30 min
Servings:
2 servings
(originally 4 servings)Ingredients(scaled)
- ½ tbsp oil
- ½ onion, finely chopped
- 1 cloves garlic, minced
- ½ tbsp ginger, grated
- 1 tbsp curry powder
- ½ tsp turmeric
- ½ tsp cumin
- ½ tsp coriander
- ½ 1/2 tsp chili powder (adjust to taste)
- ½ can (14 oz) coconut milk
- ½ cup chicken broth
- ¾ lbs boneless, skinless chicken thighs, cubed
- 1 ripe mangoes, peeled and diced
- ½ red bell pepper, sliced
- ½ cup frozen peas
- ½ Salt and pepper to taste
- ½ Fresh cilantro for garnish
- ½ Cooked basmati rice
- ½ Naan bread or roti
Instructions
- In a large skillet, heat oil and sauté onion until soft. Add garlic, ginger, and spices; cook until fragrant.
- Stir in chicken and cook until browned on all sides.
- Add coconut milk and chicken broth. Simmer for 15 minutes.
- Add mangoes, bell pepper, and peas. Simmer for an additional 10 minutes.
- Season with salt and pepper. Garnish with cilantro.
- Serve over rice with naan or roti on the side.
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.
Nutritional Estimates
Per serving · 2 servings total
| calories | 480 |
|---|---|
| protein | 30g |
| carbohydrates | 30g |
| fat | 28g |
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