Description
A tasty and quick mango chicken curry that feels fancy but comes together easily. A delightful mix of sweet, savory, and creamy notes.
Ingredients
- 2 cups diced chicken breast
- 2 ripe mangoes, diced
- 1 onion, chopped
- 2 cloves garlic, minced
- 1 tablespoon ginger, grated
- 1 tablespoon curry powder
- 1 can (400ml) coconut milk
- 2 tablespoons vegetable oil
- Salt and pepper, to taste
- Chopped cilantro, for garnish
Instructions
- Heat the vegetable oil in a large pan over medium heat.
- Add the chopped onion and sauté until translucent.
- Stir in the garlic and ginger, cooking for another minute.
- Add the diced chicken to the pan and cook until browned.
- Sprinkle in the curry powder and stir well to coat the chicken.
- Pour in the coconut milk and bring to a simmer.
- Add the diced mangoes and cook for an additional 10 to 15 minutes until the chicken is cooked through and the sauce thickens.
- Season with salt and pepper.
- Garnish with chopped cilantro before serving.
- Serve hot with rice or naan.
Notes
Make this dish ahead of time and refrigerate; it tastes even better the next day. Adjust seasoning to your taste before serving.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Indian