Spicy Mango Coconut Chicken Curry Recipe

Today’s Recipe: Spicy Mango Coconut Chicken Curry

As the weather starts to cool down and I find myself craving warm, comforting dishes, I decided to whip up a unique and flavorful recipe for Spicy Mango Coconut Chicken Curry. This dish combines the sweetness of mango with the creaminess of coconut milk and the kick of spicy curry for a delicious and satisfying meal.

Ingredients:

• 500g chicken breast, diced
• 1 large mango, diced
• 400ml coconut milk
• 2 tbsp curry powder
• 1 tsp chili flakes
• 1 onion, chopped
• 3 cloves of garlic, minced
• 1-inch piece of ginger, grated
• 2 tbsp vegetable oil
• to taste

Kitchen Tools:

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

To start, heat vegetable oil in a large skillet over medium heat. Add chopped onion, minced garlic, and grated ginger. Sauté until fragrant, about 2-3 minutes. Add diced chicken breast and cook until browned on all sides, about 5-7 minutes.

Once the chicken is cooked through, sprinkle curry powder and chili flakes over the chicken, stirring to coat evenly. Pour in coconut milk and diced mango, allowing the mixture to simmer for 10-15 minutes until the flavors have melded together.

Season with salt and pepper to taste. Serve the Spicy Mango Coconut Chicken Curry hot over a bed of steamed rice or with some warm naan bread.

The total weight of the cooked dish is approximately 1200g, with 4 servings. Each serving weighs around 300g, and has an estimated calorie count of 400 per serving.

One unique tip for this dish is to add a handful of fresh cilantro leaves just before serving for a burst of fresh flavor that complements the rich curry.

I hope you enjoy making this Spicy Mango Coconut Chicken Curry as much as I did. Feel free to adjust the spice level to your preference or add in extra veggies for a twist. Happy cooking!