Mango Coconut Chicken Curry
Indulge in the tropical flavors of Mango Coconut Chicken Curry, a vibrant and creamy dish that perfectly balances sweetness and spice. Tender chicken thighs are simmered in a luscious sauce made with ripe mango puree, rich coconut milk, and aromatic spices like curry powder, turmeric, and a hint of red chili. Fresh garlic, ginger, and onion add depth, while a garnish of cilantro and a squeeze of lime bring a zesty freshness to every bite. Ready in just 45 minutes, this one-pot wonder is perfect for weeknight dinners or special occasions. Serve it over steamed rice or with warm naan bread for a comforting and flavorful meal that will transport your taste buds straight to the tropics.
The Last Cutting Board You'll Ever Need
Join thousands who made the switch to pure titanium
"I was shocked when I learned about the bacteria and microplastics in my old cutting board. Switching to Titan Haus was the best decision—I'll never go back!"
Recipe Information
Ingredients
- 500 grams Chicken thighs (boneless, skinless)
- 1 cup Ripe mangoes (pureed)
- 1 cup Coconut milk
- 1 medium Onion (finely chopped)
- 3 cloves Garlic (minced)
- 2 teaspoons Ginger (grated)
- 2 tablespoons Curry powder
- 0.5 teaspoons Turmeric powder
- 0.5 teaspoons Red chili powder (optional, adjust to taste)
- 2 tablespoons Vegetable oil or coconut oil
- 1 teaspoons Salt
- 2 tablespoons Fresh cilantro (chopped, for garnish)
- 1 whole Lime (cut into wedges, for serving)
Instructions
Cut the chicken thighs into bite-sized pieces and set them aside.
Heat the oil in a large skillet or saucepan over medium heat.
Add the chopped onions and sauté until they become translucent, about 3-4 minutes.
Add the minced garlic and grated ginger to the pan, stirring frequently, and cook for an additional 1-2 minutes until fragrant.
Stir in the curry powder, turmeric powder, and red chili powder (if using). Cook the spices for 1 minute to release their aromas.
Add the chicken pieces to the pan and cook until they are lightly browned on the outside, about 5-6 minutes.
Stir in the mango puree and coconut milk, mixing well to combine with the spices and chicken.
Season with salt and bring the curry to a gentle simmer. Reduce the heat to low, cover, and let it cook for 15-20 minutes, or until the chicken is fully cooked and tender.
Taste the curry and adjust seasoning, adding more salt or spice if needed.
Garnish the curry with fresh chopped cilantro.
Serve warm with steamed rice or naan bread, and lime wedges on the side for a zesty finish.
Nutrition Facts
Calories |
320 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 14.7 g | 19% | |
| Saturated Fat | 3.1 g | 15% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 118 mg | 39% | |
| Sodium | 1625 mg | 71% | |
| Total Carbohydrate | 19.9 g | 7% | |
| Dietary Fiber | 2.1 g | 8% | |
| Total Sugars | 13.8 g | ||
| Protein | 27.5 g | 55% | |
| Vitamin D | 0.2 mcg | 1% | |
| Calcium | 42 mg | 3% | |
| Iron | 3.4 mg | 19% | |
| Potassium | 545 mg | 12% | |
*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.
