Chicken in Curry Sauce with Fruit
Elevate your weeknight dinners with this vibrant and tropical-inspired Chicken in Curry Sauce with Fruit. This recipe combines tender, seasoned chicken breasts simmered in a rich, creamy coconut curry sauce infused with the warmth of garlic, ginger, and toasted curry powder. Diced mango and juicy pineapple chunks add a delightful sweetness, balancing the savory spices beautifully. Finished with a splash of lime juice and fresh cilantro, this dish offers an irresistible combination of tangy, sweet, and aromatic flavors. Perfectly paired with fluffy rice, this 45-minute recipe delivers a hearty and exotic meal that’s as easy to make as it is impressive. Whether you’re craving something unique for dinner or looking to explore bold flavors, this curry is sure to be a family favorite.
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Recipe Information
Ingredients
- 4 pieces chicken breasts
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 2 tablespoons olive oil
- 1 large onion, finely chopped
- 3 pieces garlic cloves, minced
- 1 teaspoon fresh ginger, grated
- 2 tablespoons curry powder
- 400 milliliters coconut milk
- 1 cup chicken broth
- 1 large mango, diced
- 1 cup pineapple chunks (fresh or canned)
- 2 tablespoons cilantro, chopped
- 1 whole lime, juiced
- 4 cups cooked rice (for serving)
Instructions
Season the chicken breasts with salt and pepper on both sides.
Heat the olive oil in a large skillet or pot over medium heat. Add the chicken breasts and sear for 3-4 minutes on each side until golden brown but not fully cooked. Remove the chicken and set aside.
In the same skillet, add the chopped onion and sauté for 5 minutes until softened. Add the minced garlic and grated ginger, cooking for 1 minute more until fragrant.
Stir in the curry powder and cook for another 1-2 minutes, allowing the spices to toast.
Pour in the coconut milk and chicken broth, stirring to combine. Bring the mixture to a simmer.
Return the chicken breasts to the skillet, ensuring they are submerged in the sauce. Simmer for 15-20 minutes, or until the chicken is fully cooked through and the sauce has thickened slightly.
Add the diced mango and pineapple chunks to the curry sauce. Cook for an additional 5 minutes to warm the fruit without breaking it down completely.
Stir in the chopped cilantro and lime juice. Taste the sauce and adjust seasoning with additional salt or pepper if necessary.
Serve the chicken curry over cooked rice, garnished with extra cilantro if desired. Enjoy!
Nutrition Facts
Calories |
2946 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 57.5 g | 74% | |
| Saturated Fat | 12.7 g | 64% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 572 mg | 191% | |
| Sodium | 7591 mg | 330% | |
| Total Carbohydrate | 350.9 g | 128% | |
| Dietary Fiber | 13.8 g | 49% | |
| Total Sugars | 94.3 g | ||
| Protein | 244.5 g | 489% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 304 mg | 23% | |
| Iron | 17.7 mg | 98% | |
| Potassium | 1848 mg | 39% | |
*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.
