Easy Mango Chicken Curry
A comforting and flavorful curry featuring chicken and ripe mango in a rich coconut milk sauce, perfect for family gatherings.
Ingredients
Main ingredients
- 2 pieces chicken breasts, diced
- 1 piece ripe mango, diced
- 1 piece onion, chopped
- 2 cloves garlic, minced
- 1 tablespoon ginger, grated
- 1 can coconut milk (13.5 oz)
- 2 tablespoons curry powder
- to taste salt and pepper
- 1 tablespoon olive oil
- to garnish fresh cilantro
Instructions
Preparation
- Start by dicing the chicken breasts and mango. Chop the onion and mince the garlic and ginger, so everything is ready to go.
Cooking
- In a large skillet, heat the olive oil over medium heat. Add the diced chicken and season with salt and pepper. Cook until browned, about 5-7 minutes.
- Add the chopped onion, garlic, and ginger to the skillet. Sauté until the onion becomes translucent and fragrant, about 3 minutes.
- Sprinkle in the curry powder and stir for about 1 minute to toast the spices, enhancing their flavors.
- Pour in the can of coconut milk and add the diced mango. Stir well to combine all the ingredients.
- Reduce the heat to low and let the curry simmer for about 10-15 minutes, allowing the flavors to meld together. Stir occasionally.
- Before serving, taste the curry and adjust the seasoning if necessary. You can add more salt or spices based on your preference.
- Serve the curry hot, garnished with fresh cilantro, alongside steamed rice or naan bread.
Notes
For maximum flavor, let the curry simmer a little longer if you have time. This allows the mango to break down, creating a wonderfully rich sauce. Store leftovers in an airtight container in the fridge for up to 3 days; for longer storage, freeze for up to 2 months.