Coconut and Mango Chicken Curry (Curry de Poulet à la Noix de Coco et à la Mangue)

This Gabonese Coconut and Mango Chicken Curry is a delightful combination of flavors that will transport you to the heart of Central Africa. The creamy coconut milk and sweet mango perfectly complement the tender chicken and aromatic spices, creating a dish that is both comforting and exotic.

Gluten Free Dairy Free Main Course Gabonese Coconut Mango Chicken Curry
Coconut and Mango Chicken Curry (Curry de Poulet à la Noix de Coco et à la Mangue)

Ingredients

  • 1.5 lbs chicken thighs, cut into bite-sized pieces
  • 1 onion, finely chopped
  • 3 garlic cloves, minced
  • 1 red bell pepper, diced
  • 1 mango, peeled and diced
  • 1 can (14 oz) coconut milk
  • 2 tbsp curry powder
  • 1 tsp ground cumin
  • 1 tsp ground coriander
  • 1/2 tsp turmeric
  • 1/4 tsp cayenne pepper
  • Salt and pepper to taste
  • 2 tbsp vegetable oil
  • Fresh cilantro for garnish

Instructions

  1. Heat the vegetable oil in a large pot over medium heat. Add the chopped onion and cook until softened, about 5 minutes.
  2. Add the minced garlic, curry powder, cumin, coriander, turmeric, and cayenne pepper to the pot. Cook for 1-2 minutes, stirring constantly, until fragrant.
  3. Add the diced chicken thighs to the pot and cook until browned on all sides, about 5-7 minutes.
  4. Pour in the coconut milk and add the diced red bell pepper. Bring the curry to a simmer and let it cook for 15-20 minutes, or until the chicken is cooked through and the sauce has thickened.
  5. Stir in the diced mango and let the curry simmer for an additional 5 minutes to heat the mango through.
  6. Season the curry with salt and pepper to taste. Serve the Coconut and Mango Chicken Curry over steamed rice, garnished with fresh cilantro.

Cooking & Preparation

Preparation time:
20 minutes
Cooking time:
40 minutes
Total time:
1 hour
Cooking method
Stovetop

Nutritional facts per 1 serving

Calories
350 per serving
Protein
25g
Fat
20g
Carbohydrates
15g

Supplies

Large pot Cutting board Sharp knife Wooden spoon

Tools

Stovetop

Serving suggestions

This Coconut and Mango Chicken Curry is best served with steamed rice or warm naan bread.

Tips & tricks

For an extra burst of flavor, try adding a squeeze of fresh lime juice to the curry just before serving.

Cost

Medium