Ingredients
Scale
- 2 tablespoons vegetable oil
- 1 onion, diced
- 3 garlic cloves, minced
- 1 tablespoon ginger, grated
- 1 pound chicken breasts, cut into chunks
- 1 cup ripe mango chunks
- 1 can (14 oz) coconut milk
- 2 tablespoons curry powder
- 1 teaspoon turmeric
- Salt and pepper to taste
- Fresh cilantro for garnish
Instructions
- Heat oil in a large skillet over medium heat. Add diced onion and sauté until translucent.
- Add garlic and ginger, cook for 1 minute until fragrant.
- Stir in curry powder, turmeric, salt, and pepper; cook for another minute.
- Add chicken chunks and cook until browned on all sides.
- Pour in coconut milk and bring to a simmer.
- Stir in mango chunks and cook for 10 minutes until sauce thickens and chicken is cooked through.
- Garnish with fresh cilantro and serve hot with rice or naan.
Notes
- Use ripe mango for sweeter flavor.
- Adjust spice level by adding chili flakes if desired.
- This dish is great served over jasmine rice or with warm naan bread.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Dinner
- Method: Stovetop
- Cuisine: Asian
- Diet: Gluten-Free
Nutrition
- Serving Size: 1 bowl (approx 250g)
- Calories: 350 kcal Kcal
- Sugar: 12 g
- Sodium: 600 mg
- Fat: 23 g
- Saturated Fat: 15 g
- Unsaturated Fat: 7 g
- Trans Fat: 0 g
- Carbohydrates: 25 g
- Fiber: 3 g
- Protein: 25 g
- Cholesterol: 70 mg