Exotic Mango Coconut Chicken Curry Recipe

Mango Coconut Chicken Curry

Today, I’m excited to share a vibrant and flavorful dish that combines the sweetness of mango with the creaminess of coconut milk in a delicious curry. This recipe is perfect for those cozy nights in or when you want to impress your friends with a unique and exotic dish.

Ingredients:

• 2 chicken breasts (400g)
• 1 ripe mango, diced (200g)
• 1 can of coconut milk (400ml)
• 1 onion, chopped
• 2 garlic cloves, minced
• 1-inch piece of ginger, grated
• 2 tablespoons of curry powder
• 1 teaspoon of turmeric
• 1 teaspoon of chili flakes
• 1 cup of chicken broth (240ml)
• Salt and pepper to taste
• Fresh cilantro for garnish

Kitchen Tools:

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

I start by cutting the chicken breasts into bite-sized pieces and seasoning them with salt, pepper, and half of the curry powder. In a large skillet over medium heat, I cook the chicken until it’s browned on all sides. Then, I remove the chicken from the skillet and set it aside.

Next, I add a bit of oil to the skillet and sauté the onion, garlic, and ginger until fragrant. Then, I stir in the remaining curry powder, turmeric, and chili flakes, cooking for another minute. I return the chicken to the skillet and add the diced mango, coconut milk, and chicken broth. I bring the mixture to a simmer and let it cook for about 15-20 minutes until the chicken is cooked through and the sauce has thickened.

To finish, I garnish the curry with fresh cilantro and serve it over steamed rice or with naan bread.

The cooked dish weighs approximately 1200g, serves 4, with each serving weighing 300g. Each serving is about 400 calories.

One tip to make this dish even more delicious is to add a squeeze of lime juice at the end for a burst of fresh acidity that balances out the sweetness of the mango and coconut.

I hope you give this Mango Coconut Chicken Curry a try and make it your own with your favorite additions or tweaks. Enjoy!