Ingredients
Scale
- 1 lb boneless chicken breasts, cut into bite-sized pieces
- 2 ripe mangoes, peeled and diced
- 1 onion, finely chopped
- 3 cloves garlic, minced
- 1 tablespoon ginger, grated
- 1 can coconut milk (13.5 oz)
- 2 tablespoons curry powder
- 1 teaspoon turmeric
- 1 teaspoon cumin
- Salt and pepper to taste
- 2 tablespoons vegetable oil
- Fresh cilantro for garnish
Instructions
- Heat oil in a large skillet over medium heat. Add chopped onions and cook until translucent.
- Stir in garlic, ginger, curry powder, turmeric, and cumin; cook for 1 minute until fragrant.
- Add chicken pieces and cook until browned on all sides.
- Pour in coconut milk and bring to a simmer. Reduce heat and cook for 15 minutes or until chicken is cooked through.
- Stir in diced mango and cook for an additional 5 minutes to meld flavors.
- Season with salt and pepper. Garnish with fresh cilantro before serving.
Notes
- Use ripe mangoes for maximum sweetness and flavor.
- Adjust spice levels by adding chili flakes if you prefer heat.
- This dish pairs well with steamed rice or naan bread.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Method: Stovetop
- Cuisine: Asian
- Diet: Gluten-Free
Nutrition
- Serving Size: 1 bowl (approx 250g)
- Calories: 430 kcal Kcal
- Sugar: 12g
- Sodium: 520mg
- Fat: 25g
- Saturated Fat: 18g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 4g
- Protein: 28g
- Cholesterol: 85mg