Mango Curry Chicken Oamc
Dive into a vibrant and exotic weeknight dinner with Mango Curry Chicken OAMC, a flavorful fusion of creamy coconut milk and tropical mangoes, balanced with the warmth of yellow curry, garam masala, and fresh ginger. This easy-to-make recipe features tender bite-sized pieces of chicken paired with colorful red bell peppers and finished with a zing of lime juice. Perfect for meal prep enthusiasts, this dish can be batch-cooked and frozen as part of a Once A Month Cooking (OAMC) plan, making it a versatile and time-saving addition to your dinner repertoire. Whether served over fluffy basmati rice or with warm naan, Mango Curry Chicken is a crowd-pleasing blend of sweet, savory, and spicy that’s sure to become a family favorite.
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Recipe Information
Ingredients
- 1.5 pounds Boneless, skinless chicken breast
- 2 large Ripe mangoes, diced
- 1 can (13.5 oz) Coconut milk
- 2 tablespoons Yellow curry powder
- 1 teaspoon Garam masala
- 1 teaspoon Ground turmeric
- 1 tablespoon Fresh ginger, grated
- 3 large Garlic cloves, minced
- 1 large Onion, finely chopped
- 1 large Red bell pepper, chopped
- 2 tablespoons Vegetable oil
- 1 tablespoon Lime juice
- 0.25 cup Fresh cilantro, chopped (optional)
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
Instructions
Cut the chicken breasts into bite-sized pieces and set aside.
Heat the vegetable oil in a large skillet or pot over medium heat. Add the chopped onion and cook until softened, about 3-4 minutes.
Add the grated ginger, minced garlic, and curry powder, garam masala, and turmeric. Stir well and cook for 1-2 minutes until fragrant.
Add the chicken pieces to the skillet and cook until lightly browned on all sides, about 5-6 minutes.
Stir in the chopped red bell pepper and cook for another 3 minutes.
Add the diced mango, coconut milk, lime juice, salt, and black pepper to the skillet. Mix well to combine.
Bring the mixture to a gentle simmer, then lower the heat to medium-low. Cover and let cook for 15-20 minutes, stirring occasionally, until the chicken is cooked through and the flavors meld together.
Taste and adjust seasoning if needed.
Optional: Garnish with fresh cilantro before serving.
To freeze for OAMC (Once a Month Cooking): Let the mango curry chicken cool completely. Portion into freezer-safe containers or resealable bags, label with the date, and freeze. To reheat, thaw overnight in the fridge and warm on the stovetop or in the microwave until heated through.
Nutrition Facts
Calories |
1968 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 56.4 g | 72% | |
| Saturated Fat | 11.7 g | 58% | |
| Polyunsaturated Fat | 16.8 g | ||
| Cholesterol | 578 mg | 193% | |
| Sodium | 2992 mg | 130% | |
| Total Carbohydrate | 146.1 g | 53% | |
| Dietary Fiber | 22.9 g | 82% | |
| Total Sugars | 98.2 g | ||
| Protein | 223.9 g | 448% | |
| Vitamin D | 0.9 mcg | 4% | |
| Calcium | 330 mg | 25% | |
| Iron | 16.7 mg | 93% | |
| Potassium | 3852 mg | 82% | |
*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.
