Chicken Paragon Mango Chicken
Indulge in the tropical allure of Chicken Paragon Mango Chicken, a creamy, flavor-forward dish that perfectly balances sweet, savory, and aromatic notes. Succulent bites of tender chicken breast are simmered in a luscious sauce made with ripe mango puree, velvety coconut milk, and a hint of heavy cream, creating a luxuriously smooth texture. A fragrant blend of garlic, ginger, and warm spices like turmeric, cumin, and garam masala infuses the dish with rich, bold flavors, while chunks of fresh mango add bursts of sweetness. Finished with a zesty splash of lime juice and a sprinkling of fresh cilantro, this mango chicken masterpiece is an irresistible choice for dinner. Serve it with steamed rice or warm naan to soak up every golden drop of this vibrant, tropical curry. Perfect for fans of creative chicken recipes and mango lovers alike!
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Recipe Information
Ingredients
- 1 lb Chicken breast
- 2 large Ripe mango
- 3 pieces Garlic cloves
- 1 inch Ginger
- 1 medium Onion
- 1 cup Coconut milk
- 0.5 cup Heavy cream
- 2 tablespoons Oil
- 1 teaspoon Ground turmeric
- 1 teaspoon Cumin powder
- 1 teaspoon Coriander powder
- 0.5 teaspoon Garam masala
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 1 tablespoon Lime juice
- 0.5 cup Fresh cilantro
Instructions
Dice the chicken breast into bite-sized cubes and set aside.
Peel and chop one mango into small cubes. For the second mango, puree it in a blender to make a smooth mango pulp.
Finely mince the garlic, ginger, and onion.
Heat the oil in a large skillet over medium heat.
Add the minced garlic, ginger, and onion to the skillet. Sauté for 3-4 minutes until fragrant and golden brown.
Stir in the ground turmeric, cumin powder, coriander powder, and garam masala. Cook the spices for 1 minute to release their flavors.
Add the chicken cubes to the skillet and cook for 5-7 minutes, stirring frequently, until the chicken is lightly browned on all sides.
Pour in the mango puree and coconut milk. Stir well to combine.
Season with salt and black pepper, then reduce the heat to low and let the mixture simmer for 15 minutes, stirring occasionally.
Add the diced mango chunks and heavy cream. Cook for an additional 5 minutes until the mango softens, and the sauce thickens slightly.
Stir in lime juice and garnish with freshly chopped cilantro.
Serve hot with steamed rice, naan, or your preferred side.
Nutrition Facts
Calories |
418 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 21.6 g | 28% | |
| Saturated Fat | 8.2 g | 41% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 126 mg | 42% | |
| Sodium | 593 mg | 26% | |
| Total Carbohydrate | 17.0 g | 6% | |
| Dietary Fiber | 1.8 g | 7% | |
| Total Sugars | 10.6 g | ||
| Protein | 36.5 g | 73% | |
| Vitamin D | 0.2 mcg | 1% | |
| Calcium | 53 mg | 4% | |
| Iron | 1.5 mg | 8% | |
| Potassium | 538 mg | 11% | |
*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.
