Chicken with Curried Mango Sauce
Transform your dinner routine with this vibrant and exotic Chicken with Curried Mango Sauce! Juicy, golden-seared chicken breasts are simmered in a luscious, tropical-inspired sauce made with ripe mangoes, creamy coconut milk, and a fragrant blend of curry powder, cumin, and turmeric. Fresh ginger and garlic add a flavorful kick, while a squeeze of lime juice balances the sweetness with a zesty finish. This dish is perfect for weeknight dinners or entertaining, offering an irresistible balance of creamy, tangy, and savory flavors. Serve it over steamed jasmine rice or alongside warm naan bread to soak up every drop of that golden, spiced sauce. With only 15 minutes of prep time and simple ingredients, this recipe is an easy way to bring exotic flair to your table! Keywords: chicken with mango sauce, curried mango chicken, tropical dinner recipe, easy chicken curry.
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Recipe Information
Ingredients
- 4 pieces boneless, skinless chicken breasts
- 2 large ripe mangoes, peeled and diced
- 1 cup coconut milk
- 1 medium onion, finely chopped
- 3 garlic cloves, minced
- 1 tablespoon fresh ginger, grated
- 2 teaspoons curry powder
- 1 teaspoon ground cumin
- 0.5 teaspoon ground turmeric
- 2 tablespoons vegetable oil
- 0.5 cup chicken broth
- 1 tablespoon lime juice
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 2 tablespoons fresh cilantro, chopped (optional for garnish)
Instructions
Season the chicken breasts with salt and black pepper on both sides.
In a large skillet, heat vegetable oil over medium-high heat. Add the chicken breasts and sear for 3-4 minutes on each side until golden brown. Remove the chicken from the skillet and set aside.
In the same skillet, lower the heat to medium and add the chopped onion. Cook for 3-4 minutes until softened and translucent.
Stir in the minced garlic and grated ginger, cooking for 1 minute until fragrant.
Add the curry powder, ground cumin, and turmeric to the skillet, stirring well to toast the spices for about 30 seconds.
Add the diced mangoes to the skillet and cook for 2-3 minutes until they begin to soften.
Pour in the coconut milk and chicken broth, stirring to combine. Bring the mixture to a simmer.
Using an immersion blender (or transferring the mixture to a blender carefully), blend the sauce until smooth. Return the sauce to the skillet if needed.
Add the seared chicken breasts back into the skillet, spooning some sauce over the top. Cover and simmer over low heat for 15 minutes, or until the chicken is fully cooked and reaches an internal temperature of 165°F (74°C).
Stir in the lime juice, taste, and adjust seasoning with additional salt or pepper if necessary.
Serve the chicken with the curried mango sauce drizzled on top. Garnish with freshly chopped cilantro if desired.
Pair with steamed jasmine rice or naan bread for a complete meal.
Nutrition Facts
Calories |
1958 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 55.0 g | 71% | |
| Saturated Fat | 11.8 g | 59% | |
| Polyunsaturated Fat | 16.8 g | ||
| Cholesterol | 592 mg | 197% | |
| Sodium | 4572 mg | 199% | |
| Total Carbohydrate | 143.2 g | 52% | |
| Dietary Fiber | 14.1 g | 50% | |
| Total Sugars | 116.2 g | ||
| Protein | 225.9 g | 452% | |
| Vitamin D | 0.2 mcg | 1% | |
| Calcium | 250 mg | 19% | |
| Iron | 13.9 mg | 77% | |
| Potassium | 3564 mg | 76% | |
*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.
