Mango Coconut Chicken Curry
Mango Coconut Chicken Curry is a delicious and aromatic dish that combines the sweetness of mango with the creaminess of coconut milk, creating a flavorful and comforting meal. This recipe is a perfect blend of Oceanic cuisine flavors and is sure to be a hit at any dinner table.
Ingredients
- 1.5 lbs chicken breast, cut into cubes
- 1 tablespoon coconut oil
- 1 onion, finely chopped
- 3 garlic cloves, minced
- 1 tablespoon ginger, grated
- 2 ripe mangoes, peeled and diced
- 1 can (14 oz) coconut milk
- 2 tablespoons curry powder
- 1 teaspoon turmeric
- 1 teaspoon cumin
- Salt and pepper to taste
- Fresh cilantro for garnish
Instructions
- In a large pot, heat the coconut oil over medium heat. Add the chopped onion, garlic, and ginger, and sauté until the onion is translucent.
- Add the chicken cubes to the pot and cook until they are no longer pink.
- Stir in the curry powder, turmeric, and cumin, and cook for another 2 minutes to toast the spices.
- Add the diced mangoes and coconut milk to the pot, and bring the mixture to a simmer. Let it cook for 15-20 minutes, or until the chicken is cooked through and the sauce has thickened.
- Season with salt and pepper to taste.
- Serve the Mango Coconut Chicken Curry over steamed rice, garnished with fresh cilantro.
Cooking & Preparation
- Preparation time:
- 15 minutes
- Cooking time:
- 30 minutes
- Total time:
- 45 minutes
- Cooking method
- Stovetop
Nutritional facts per 1 serving
- Calories
- 350 per serving
- Protein
- 25g
- Carbohydrates
- 20g
- Fat
- 18g
Supplies
Large pot Cutting board Knife Grater Measuring spoons Measuring cups Serving bowls
Tools
Stovetop
Serving suggestions
Serve the Mango Coconut Chicken Curry with a side of naan bread or steamed jasmine rice for a complete and satisfying meal.
Tips & tricks
For a spicier kick, add a chopped red chili or a pinch of cayenne pepper to the curry.
Cost
$20