Tropical Fusion: Mango Coconut Curry Chicken

Mango Coconut Curry Chicken

Today, I’m excited to share a recipe that combines the tropical flavors of mango and coconut with the rich, savory taste of curry. This dish is perfect for a warm summer evening when you want something light yet satisfying.

Ingredients:

• 450g chicken breasts (diced)
• 1 ripe mango (cubed)
• 400ml coconut milk
• 2 tbsp curry powder
• 1 onion (chopped)
• 3 garlic cloves (minced)
• 1-inch ginger (grated)
• 1 chili pepper (chopped)
• 2 tbsp vegetable oil
• to taste

Kitchen Tools:

• knife
• cutting board
• saucepan
• wooden spoon

Start by heating vegetable oil in a saucepan over medium heat. Add chopped onion, minced garlic, grated ginger, and chopped chili pepper. Sauté until fragrant, about 5 minutes. Add diced chicken breasts and cook until they are no longer pink.

Next, add the cubed mango, coconut milk, and curry powder to the saucepan. Stir well to combine all the ingredients. Season with salt and pepper to taste. Let the mixture simmer for about 15-20 minutes until the chicken is cooked through and the flavors have melded together.

Serve the mango coconut curry chicken hot over rice or quinoa. The creamy coconut milk balances the sweetness of the mango perfectly, while the curry powder adds a subtle kick of spice. This dish is a delightful blend of flavors and textures that will surely impress your taste buds.

Approximate total weight of the cooked dish: 950g
Approximate number of servings: 4
Average weight of one serving: 237.5g
Approximate calorie count per serving: 350 calories

One unique tip for this recipe is to sprinkle toasted coconut flakes on top before serving for an added crunch and hint of sweetness. Enjoy experimenting with different garnishes to make this dish your own!

I hope you give this mango coconut curry chicken a try and enjoy the fusion of tropical and savory flavors. Feel free to customize it with your favorite veggies or proteins to suit your tastes. Happy cooking!