Divine Chicken and Mango Curry
Experience the perfect balance of sweet and savory with this Divine Chicken and Mango Curry, a vibrant dish that brings tropical flair to your dinner table. Tender, spice-infused chicken is simmered in a luscious coconut milk and mango puree sauce, enriched with warm spices like garam masala, cumin, and turmeric for a bold, aromatic base. Juicy chunks of ripe mango and a fresh squeeze of lime provide a refreshing burst of sweetness, perfectly complementing the rich curry. Ready in just under an hour, this easy-to-make recipe is perfect for impressing guests or elevating a weeknight meal. Serve it hot with fluffy steamed rice or warm naan to soak up every last drop of the creamy, flavorful sauce.
The Toxic-Free Cutting Board
Medical-grade titanium. No microplastics. No bacteria. No compromises.
Recipe Information
Ingredients
- 500 grams chicken breast
- 2 units ripe mango
- 1 medium onion
- 3 units garlic cloves
- 1 tablespoon (grated) ginger
- 2 tablespoons vegetable oil
- 1 teaspoon cumin seeds
- 1 teaspoon turmeric powder
- 2 teaspoons coriander powder
- 1 teaspoon garam masala
- 0.5 teaspoon red chili powder
- 400 milliliters coconut milk
- 200 milliliters chicken broth
- 2 tablespoons (chopped) fresh cilantro
- 1 unit lime
- 1 teaspoon (adjust to taste) salt
- 0.5 teaspoon black pepper
Instructions
Peel and dice the mangoes, setting aside half into a blender and the other half for garnish.
Cut the chicken breast into bite-sized pieces and season with salt and black pepper.
Finely chop the onion, garlic, and grate the ginger.
Heat the vegetable oil in a large skillet or pot over medium heat.
Add the cumin seeds and sauté for about 30 seconds, allowing them to release their aroma.
Add the chopped onion and cook until soft and golden, about 5-7 minutes.
Stir in the garlic and ginger, cooking for another 1-2 minutes.
Add turmeric, coriander powder, garam masala, and red chili powder, cooking for 1 minute to toast the spices.
Add the chicken pieces to the pot and sear them for 5-7 minutes, stirring to coat them evenly in the spices.
Pour in the coconut milk and chicken broth, stirring to combine.
Blend the reserved mango pieces into a smooth puree and add it to the curry, stirring well.
Bring the curry to a simmer and cook for 15-20 minutes, or until the chicken is fully cooked and the sauce has thickened.
Taste and adjust seasoning with salt and lime juice as needed.
Garnish with the remaining diced mango pieces and freshly chopped cilantro.
Serve hot with steamed rice or naan for a delightful meal.
Nutrition Facts
Calories |
386 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 12.0 g | 15% | |
| Saturated Fat | 2.6 g | 13% | |
| Polyunsaturated Fat | 4.3 g | ||
| Cholesterol | 106 mg | 35% | |
| Sodium | 716 mg | 31% | |
| Total Carbohydrate | 29.6 g | 11% | |
| Dietary Fiber | 3.4 g | 12% | |
| Total Sugars | 20.6 g | ||
| Protein | 41.2 g | 82% | |
| Vitamin D | 0.2 mcg | 1% | |
| Calcium | 78 mg | 6% | |
| Iron | 2.1 mg | 12% | |
| Potassium | 740 mg | 16% | |
*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.
