Chicken and Mango Curry
Transport your taste buds to a tropical paradise with this vibrant Chicken and Mango Curry, a perfect fusion of savory and sweet flavors! Juicy, tender chicken thighs are simmered in a rich, aromatic coconut milk-based curry sauce infused with warming spices like turmeric, curry powder, and a hint of red chili flakes for gentle heat. Fresh, ripe mangoes add a luscious natural sweetness, beautifully balancing the earthy spices and creating a creamy, melt-in-your-mouth texture. Topped with a zing of lime juice and a sprinkle of chopped cilantro, this gluten-free and dairy-free dish is ideal for family dinners or special occasions. Serve it over fluffy steamed rice or with warm flatbreads for a hearty, soul-satisfying meal. Quick to prepare and bursting with exotic flavor, this mango chicken curry will become an irresistible addition to your recipe collection!
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Recipe Information
Ingredients
- 500 grams chicken thighs (boneless, skinless)
- 2 large ripe mangoes
- 400 ml coconut milk
- 2 tablespoons vegetable oil
- 1 medium onion, finely chopped
- 3 garlic cloves, minced
- 1 tablespoon fresh ginger, grated
- 2 teaspoons yellow curry powder
- 1 teaspoon ground turmeric
- 0.5 teaspoon red chili flakes
- 120 ml chicken broth
- 1 tablespoon lime juice
- 2 tablespoons fresh cilantro, chopped
- 1 teaspoon salt
- 0.5 teaspoon black pepper
Instructions
Peel the mangoes and cut the flesh into small cubes, setting them aside for later use.
Cut the chicken thighs into bite-sized pieces and season them with half the salt and pepper.
Heat the vegetable oil in a large skillet or saucepan over medium heat.
Add the chopped onion to the skillet and sauté for 3-4 minutes until softened and translucent.
Stir in the minced garlic and grated ginger, cooking for 1-2 minutes until fragrant.
Mix in the curry powder, ground turmeric, and red chili flakes, stirring constantly for 1 minute to toast the spices.
Add the chicken pieces to the skillet and cook for 4-5 minutes, stirring occasionally, until lightly browned.
Pour in the chicken broth and coconut milk, then bring the mixture to a gentle simmer.
Add the cubed mangoes to the skillet, stirring gently to combine.
Simmer the curry for 20 minutes, occasionally stirring, until the chicken is cooked through and the sauce has thickened slightly.
Stir in the lime juice and adjust seasoning with additional salt and pepper to taste.
Garnish with chopped fresh cilantro before serving.
Serve hot with steamed rice or flatbreads of your choice.
Nutrition Facts
Calories |
1928 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 85.3 g | 109% | |
| Saturated Fat | 20.0 g | 100% | |
| Polyunsaturated Fat | 16.8 g | ||
| Cholesterol | 545 mg | 182% | |
| Sodium | 3142 mg | 137% | |
| Total Carbohydrate | 161.2 g | 59% | |
| Dietary Fiber | 16.2 g | 58% | |
| Total Sugars | 127.4 g | ||
| Protein | 140.8 g | 282% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 237 mg | 18% | |
| Iron | 9.5 mg | 53% | |
| Potassium | 3158 mg | 67% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
