Tropical Mango-Coconut Chicken Curry

Mango-Coconut Chicken Curry

Today, I’m excited to share with you a dish that perfectly combines the tropical flavors of mango and coconut with the warm spices of a curry. This Mango-Coconut Chicken Curry is a delightful twist on a traditional curry that will transport your taste buds to a sunny paradise.

Ingredients

• 300g chicken breast, diced
• 1 ripe mango, peeled and diced
• 400ml coconut milk
• 1 yellow onion, finely chopped
• 3 cloves of garlic, minced
• 2-inch piece of ginger, grated
• 1 tbsp curry powder
• 1 tsp turmeric
• 1 tsp ground coriander
• 1 tsp salt
• 1/2 tsp black pepper
• 2 tbsp olive oil
• Fresh cilantro for garnish

Kitchen Tools

• knife
• cutting board
• large skillet
• wooden spoon

Preparation

In a large skillet, heat olive oil over medium heat. Add the chopped onions and sauté until translucent. Add minced garlic, grated ginger, curry powder, turmeric, ground coriander, salt, and black pepper. Cook for a few minutes until fragrant.

Add diced chicken breast to the skillet and cook until browned on all sides. Pour in coconut milk and diced mango. Stir well to combine all the ingredients. Let the curry simmer for about 20 minutes, stirring occasionally, until the chicken is cooked through and the sauce has thickened.

Serve the Mango-Coconut Chicken Curry over steamed rice and garnish with fresh cilantro for a pop of color and freshness.

Tips

For added depth of flavor, you can roast the diced mango in the oven for 10 minutes before adding it to the curry. This will caramelize the sugars in the mango and give the dish a sweet and smoky taste.

Serving

This recipe yields approximately 4 servings, with each serving weighing around 300g. One serving of this Mango-Coconut Chicken Curry is approximately 400 calories.

I hope you give this Mango-Coconut Chicken Curry recipe a try and make it your own by adding your favorite vegetables or adjusting the spice level to suit your taste buds. Enjoy this tropical twist on a classic curry!