Mango Chicken Curry Recipe
A flavorful and creamy Mango Chicken Curry featuring tender chicken pieces simmered in a fragrant coconut milk sauce infused with curry spices and sweet ripe mango, garnished with fresh cilantro for a vibrant finish. Perfect served with steamed rice or naan.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Total Time: 35 minutes
- Yield: 4 servings 1x
- Category: Main Course
- Method: Stovetop
- Cuisine: Indian
Ingredients
Scale
Chicken and Curry
- 1 lb (450g) boneless, skinless chicken breast, cut into bite-sized pieces
- 1 medium onion, finely chopped
- 2 garlic cloves, minced
- 1-inch piece ginger, grated
- 1 tablespoon vegetable oil
- 2 tablespoons curry powder
- 1 teaspoon salt
- 1/2 teaspoon ground turmeric
- 1/2 teaspoon chili powder
- 1 cup coconut milk
Fruit and Garnish
- 1 ripe mango, peeled and diced
- Fresh cilantro leaves, for garnish
Instructions
- Prepare the base: Heat the vegetable oil in a large skillet over medium heat. Add the finely chopped onion and sauté for 3-4 minutes until softened and translucent, creating a flavorful base for the curry.
- Add aromatics and spices: Stir in the minced garlic and grated ginger and cook for about 1 minute until fragrant. Then add curry powder, ground turmeric, and chili powder, and cook for another minute to bloom the spices and deepen their flavors.
- Brown the chicken: Add the bite-sized chicken pieces to the skillet and cook for 5-6 minutes, turning occasionally, until the chicken is lightly browned on all sides, sealing in the juices and flavor.
- Simmer the curry: Pour in the coconut milk and add salt. Stir everything together, bring the mixture to a gentle simmer, and cook uncovered for 15 minutes, allowing the chicken to cook thoroughly and the sauce to thicken slightly.
- Add mango: Incorporate the diced mango into the curry and cook for an additional 3-4 minutes. This warms the mango through while keeping its shape and adding a sweet, tropical contrast to the spicy sauce.
- Garnish and serve: Finish by sprinkling fresh cilantro leaves over the curry. Serve hot alongside steamed rice or warm naan for a complete and satisfying meal.
Notes
- For extra heat, increase the chili powder or add chopped fresh chili peppers.
- If you prefer a thicker curry, simmer uncovered for a few extra minutes to reduce the sauce.
- Use ripe but firm mangoes to prevent them from turning mushy during cooking.
- This curry pairs well with basmati rice or garlic naan.
- Leftovers can be refrigerated for up to 3 days and taste even better the next day.
Keywords: mango chicken curry, coconut curry, Indian chicken curry, mango curry, easy curry recipe, stovetop curry
Find it online: https://lieblingsmahlzeit.com/mango-chicken-curry-recipe/
