Description
Mango Chicken Curry is a delightful dish that combines the vibrant sweetness of ripe mango with tender chicken and aromatic spices in a creamy coconut milk sauce. It’s surprisingly simple to make and perfect for impressing guests or enjoying a special weeknight dinner.
Ingredients
Scale
- 1 lb boneless, skinless chicken thighs
- 2 ripe Ataulfo (honey) mangoes or Alphonso mangoes
- 1 can full-fat coconut milk
- 2 tablespoons red or yellow curry paste or 2 tablespoons Madras-style curry powder
- 1 onion, diced
- 3 cloves garlic, minced
- 1 inch fresh ginger, grated
- 1 teaspoon ground cumin
- 1 teaspoon ground coriander
- 1 teaspoon ground turmeric
- 1/2 teaspoon chili powder or cayenne (optional)
- 1 cup chicken broth
- Fresh cilantro, for garnish
Instructions
- Prepare Your Ingredients: First things first, get everything ready. Dice your chicken into 1-inch pieces. Peel and finely dice your onion, mince the garlic, and grate the ginger. Peel your mangoes and cut the flesh into 1-inch cubes.
- Sear the Chicken: Heat a large, heavy-bottomed pot or Dutch oven over medium-high heat with a tablespoon of oil. Once hot, add the chicken pieces in a single layer, making sure not to overcrowd the pot. Sear the chicken for about 3-4 minutes until lightly browned on all sides. Remove the chicken from the pot and set it aside.
- Sauté Aromatics: Reduce the heat to medium. Add another splash of oil to the pot if needed. Add the diced onion and cook, stirring occasionally, until softened and translucent, about 5-7 minutes. Then, add the minced garlic and grated ginger, cooking for another minute until fragrant.
- Bloom the Spices and Curry Paste: Stir in your curry paste (if using) and cook for 1-2 minutes, stirring constantly. If using curry powder, add the ground cumin, coriander, turmeric, and chili powder (if using) at this stage. Stir constantly for about 30 seconds until fragrant.
- Deglaze and Add Liquids: Pour in about half a cup of chicken broth, scraping up any browned bits from the bottom of the pot with a wooden spoon. Stir in the full can of coconut milk until well combined.
- Simmer the Chicken: Return the seared chicken to the pot. Bring the mixture to a gentle simmer, then reduce the heat to low, cover, and let it cook for 15-20 minutes, or until the chicken is cooked through and tender.
- Add the Mango: Stir in the cubed mango pieces. Continue to simmer gently for another 5-10 minutes, just until the mango is heated through and slightly softened, but still retains some of its shape.
- Taste and Finish: Taste the curry and adjust seasonings as needed. Stir in fresh chopped cilantro just before serving.
- Serve: Ladle your delicious Mango Chicken Curry over fluffy basmati rice, with warm naan bread, or a side of steamed vegetables.
- Prep Time: 15 mins
- Cook Time: 30 mins
- Category: Dinner
- Method: Cooking
- Cuisine: Indian
Nutrition
- Serving Size: 1 bowl
- Calories: 450
- Sugar: 15 g
- Sodium: 600 mg
- Fat: 25 g
- Saturated Fat: 20 g
- Unsaturated Fat: 5 g
- Trans Fat: 0 g
- Carbohydrates: 30 g
- Fiber: 3 g
- Protein: 25 g
- Cholesterol: 80 mg
Keywords: Choose ripe mangoes for the best flavor. Adjust spice levels by modifying the amount of chili powder or cayenne. You can add vegetables like bell peppers or spinach during the last 10-15 minutes of simmering.