Mango Chicken Curry
Mango Chicken Curry is a vibrant dish that combines succulent chicken with the tropical sweetness of ripe mangoes, all enveloped in a rich and creamy coconut milk sauce. This delightful curry is infused with aromatic spices like ginger and garlic, making it a perfect dish for family gatherings or special occasions. Serve it over fluffy rice or warm naan for a truly satisfying meal that will transport your taste buds to a sunny paradise.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Total Time: 40 minutes
- Yield: Serves 4
- Category: Main
- Method: Sautéing
- Cuisine: Tropical
Ingredients
Scale
- 3–4 boneless, skinless chicken breasts (about 1 pound)
- 2 ripe mangoes, diced
- 1 can (13.5 oz) full-fat coconut milk
- 3 tbsp red curry paste
- 1 medium onion, finely diced
- 3 cloves fresh garlic, minced
- 1 tbsp fresh ginger, grated
- Optional: 2 cups fresh spinach
- Fresh cilantro for garnish
Instructions
- Prep your ingredients by chopping the chicken into bite-sized pieces, dicing the onion, mincing the garlic, and grating the ginger.
- In a large skillet, heat oil over medium heat. Sauté onions until translucent (about 5 minutes), then add garlic and ginger.
- Add chicken pieces and cook until browned on all sides (7-10 minutes).
- Stir in red curry paste for one minute until fragrant. Pour in coconut milk and simmer gently while stirring.
- Fold in mango chunks and let simmer for about 10 minutes until thickened. Toss in spinach at the end to wilt.
- Serve hot over rice or naan, garnished with fresh cilantro.
Nutrition
- Serving Size: 1 cup (approximately 250g)
- Calories: 450
- Sugar: 16g
- Sodium: 640mg
- Fat: 24g
- Saturated Fat: 18g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 3g
- Protein: 27g
- Cholesterol: 70mg
Keywords: Marinate the chicken for at least 30 minutes for enhanced flavor. For a vegetarian option, swap chicken with tofu or shrimp. To add extra vegetables, consider bell peppers or zucchini.