why make this recipe
Mango Chicken Curry is a delightful dish that combines the sweetness of ripe mangoes with tender chicken in a creamy coconut sauce. This recipe is easy to make and packed with flavor, making it a perfect choice for a weeknight dinner. The tropical twist from the mango elevates the curry, making it not just satisfying but also unique. Whether you are a fan of spicy food or looking to try something new, this dish is sure to please your taste buds.
how to make Mango Chicken Curry
Ingredients:
- 1 lb (450g) boneless, skinless chicken breast, cut into bite-sized pieces
- 1 ripe mango, peeled and diced
- 1 medium onion, finely chopped
- 2 garlic cloves, minced
- 1-inch piece ginger, grated
- 1 cup coconut milk
- 2 tablespoons curry powder
- 1 tablespoon vegetable oil
- 1 teaspoon salt
- 1/2 teaspoon ground turmeric
- 1/2 teaspoon chili powder
- Fresh cilantro leaves, for garnish
Directions:
- Heat the oil in a large skillet over medium heat. Add the chopped onion and sauté for 3-4 minutes until softened.
- Stir in the garlic and ginger; cook for 1 minute until fragrant. Add the curry powder, turmeric, and chili powder, and cook for another minute.
- Add the chicken pieces to the skillet and cook until lightly browned on all sides, about 5-6 minutes.
- Pour in the coconut milk and add salt. Stir well, bring to a simmer, and cook for 15 minutes or until the chicken is cooked through.
- Add the diced mango to the curry and cook for another 3-4 minutes until the mango is heated through but still retains its shape.
- Garnish with fresh cilantro leaves and serve hot with steamed rice or naan.
how to serve Mango Chicken Curry
Mango Chicken Curry is best served hot. Pair it with steamed rice or warm naan for a complete meal. The creamy curry, combined with the sweetness of mango and the warm, soft bread or rice, creates a delightful dining experience. You can also serve it with a side salad for added freshness.
how to store Mango Chicken Curry
To store Mango Chicken Curry, let it cool completely, then transfer it to an airtight container. It can be kept in the refrigerator for up to 3 days. If you want to keep it longer, you can freeze it. Just make sure to use a freezer-safe container. When ready to enjoy, thaw it in the fridge overnight before reheating on the stove or in the microwave.
tips to make Mango Chicken Curry
- Make sure to use a ripe mango for the best flavor and sweetness.
- Adjust the level of chili powder based on your spice preference.
- If you don’t have coconut milk, you can substitute it with heavy cream, but the taste will be slightly different.
- Don’t overcook the mango; it should be heated through but still firm.
- Always taste and adjust seasoning before serving.
variation
You can add vegetables like bell peppers or spinach to the curry for extra nutrition and flavor. Additionally, if you prefer a vegetarian option, substitute chicken with your choice of tofu or chickpeas.
FAQs
1. Can I use frozen mango in this recipe?
Yes, you can use frozen mango. Just make sure to thaw it before adding it to the curry.
2. Is this dish spicy?
The spice level can be adjusted by modifying the amount of chili powder. You can reduce or skip it if you prefer a milder curry.
3. Can I make this curry ahead of time?
Yes, Mango Chicken Curry is great for meal prep. You can make it in advance and store it in the fridge or freezer for later use.
Mango Chicken Curry
Ingredients
Main Ingredients
- 1 lb boneless, skinless chicken breast, cut into bite-sized pieces Use fresh chicken for best results.
- 1 piece ripe mango, peeled and diced Ensure the mango is ripe for maximum sweetness.
- 1 medium onion, finely chopped
- 2 cloves garlic, minced
- 1 inch piece ginger, grated
- 1 cup coconut milk Can substitute with heavy cream for a different taste.
- 2 tablespoons curry powder
- 1 tablespoon vegetable oil
- 1 teaspoon salt
- ½ teaspoon ground turmeric
- ½ teaspoon chili powder Adjust based on spice preference.
- to taste Fresh cilantro leaves, for garnish
Instructions
Preparation
- Heat the oil in a large skillet over medium heat. Add the chopped onion and sauté for 3-4 minutes until softened.
- Stir in the garlic and ginger; cook for 1 minute until fragrant. Add the curry powder, turmeric, and chili powder, and cook for another minute.
- Add the chicken pieces to the skillet and cook until lightly browned on all sides, about 5-6 minutes.
Cooking
- Pour in the coconut milk and add salt. Stir well, bring to a simmer, and cook for 15 minutes or until the chicken is cooked through.
- Add the diced mango to the curry and cook for another 3-4 minutes until the mango is heated through but still retains its shape.
Serving
- Garnish with fresh cilantro leaves and serve hot with steamed rice or naan.