Mango Chicken Curry (Printable Recipe Version)
Juicy chicken and ripe mango come together in a creamy, spiced coconut sauce. Great with rice for an easy meal.
# Ingredients You’ll Need:
01 -
1 medium onion, chopped up.
02 -
1-inch fresh ginger, shredded.
03 -
2 ripe mangoes, skinned and diced.
04 -
1 can (13.5 ounces) of creamy coconut milk.
05 -
2 garlic cloves, finely chopped.
06 -
1 teaspoon of cumin, ground.
07 -
1/2 teaspoon chili powder, optional.
08 -
1 tablespoon curry seasoning mix.
09 -
2 tablespoons of olive oil.
10 -
Cooked grains like rice or quinoa alongside.
11 -
1 cup chicken stock.
12 -
Fresh cilantro leaves for sprinkling.
13 -
1 teaspoon of yellow turmeric.
14 -
Salt and black pepper to your liking.
15 -
About 1 pound of boneless chicken breast, cut into chunks.
16 -
Naan bread optional for serving.
# Steps to Make It:
01 -
Heat oil, sear chicken chunks with a little seasoning until browned, about 5 minutes, then set aside.
02 -
Cook onion in the pan for a couple of minutes, then pop in garlic and ginger, stirring another minute or two.
03 -
Throw in the turmeric, curry spices, cumin, and chili if you like heat. Mix and cook for a quick 60 seconds.
04 -
Pour in the coconut milk and stock, then cook with chicken until it thickens up a bit, roughly 10 minutes.
05 -
Mix in diced mango, let it warm up for about 5 minutes, and taste to adjust seasonings.
06 -
Dish it out over grains, sprinkle cilantro on top, and maybe have some naan on the side.
# Extra Information:
01 -
Tweak the spicy kick however you want.
02 -
Firm, ripe mangoes work best here.