Ingredients
Scale
- 1 lb chicken breasts or thighs, cut into bite-sized pieces
- 2 ripe mangoes, peeled and pureed
- 1 onion, finely chopped
- 3 cloves garlic, minced
- 1 tbsp ginger, grated
- 1 can coconut milk (13.5 oz)
- 2 tbsp curry powder
- 1 tsp turmeric
- 1 tsp cumin
- 2 tbsp vegetable oil
- Salt and pepper to taste
- Fresh cilantro for garnish
- Cooked rice for serving
Instructions
- Heat oil in a large skillet over medium heat. Add chopped onion and sauté until translucent.
- Add garlic and ginger; cook for 1 minute until fragrant.
- Stir in curry powder, turmeric, cumin; cook for another 30 seconds.
- Add chicken pieces; cook until browned on all sides.
- Pour in coconut milk and mango puree; stir well.
- Simmer for 15-20 minutes until chicken is cooked through and sauce thickens.
- Season with salt and pepper to taste.
- Serve hot over cooked rice, garnished with fresh cilantro.
Notes
- You can substitute chicken with shrimp or tofu for variation.
- For extra heat, add chopped chili or a dash of cayenne pepper.
- Use ripe mangoes for the best flavor and sweetness.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Method: Stovetop
- Cuisine: Asian, Tropical
- Diet: Gluten-Free, Dairy-Free
Nutrition
- Serving Size: 1 bowl
- Calories: 380 Kcal
- Sugar: 12g
- Sodium: 520mg
- Fat: 20g
- Saturated Fat: 15g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 3g
- Protein: 30g
- Cholesterol: 80mg