Aromatic Chicken Mango Curry Recipe

Today, I’m excited to share a unique and flavorful dish that’s perfect for a cozy night in with loved ones. This recipe was inspired by a recent trip to a spice market, where I discovered a rare blend of aromatic spices that I couldn’t resist bringing home to experiment with in my kitchen.

For this dish, you’ll need the following ingredients:

• 5 chicken thighs (bone-in, skin-on)
• 1 tbsp cumin seeds
• 2 star anise
• 4 cardamom pods
• 400ml coconut milk
• 1 ripe mango, diced
• 1 red chili, thinly sliced
• Fresh coriander, for garnish

To bring this dish to life, you’ll need the following kitchen tools:

• large skillet
• wooden spoon
• chef’s knife
• cutting board

Start by toasting the cumin seeds, star anise, and cardamom pods in a dry skillet until fragrant. Remove them from the skillet and set aside. In the same skillet, sear the chicken thighs skin-side down until golden and crispy. Turn them over and add the toasted spices back to the skillet.

Pour in the coconut milk and bring the mixture to a simmer. Cover the skillet and let the chicken cook through, about 20-25 minutes. Once the chicken is cooked, stir in the diced mango and red chili. Let the flavors meld together for a few more minutes before serving.

Garnish the dish with fresh coriander for a pop of color and freshness. This aromatic and slightly spicy chicken and mango curry is best enjoyed over a bed of steamed rice or with warm naan bread.

This dish weighs approximately 1200 grams total and serves 4 people. Each serving is around 300 grams and has an approximate calorie count of 400. For a unique twist, try marinating the chicken in a mixture of coconut milk and the toasted spices overnight for even more flavor.

I hope you give this recipe a try and let your taste buds go on a culinary adventure! Feel free to tailor the dish to your preferences and make it your own. Enjoy!