Tropical Mango Coconut Curry Recipe

Mango Coconut Chicken Curry

Today, I am excited to share a delightful recipe that combines the tropical flavors of mango and coconut with the rich, comforting taste of chicken curry. This dish is perfect for a cozy night in or a special dinner party, and it always brings joy to those who try it.

Ingredients:

• 4 boneless, skinless chicken thighs (500g)
• 1 ripe mango, peeled and diced (200g)
• 1 can of coconut milk (400ml)
• 1 onion, finely chopped (100g)
• 3 cloves of garlic, minced
• 1-inch piece of ginger, grated
• 2 tablespoons of curry powder
• 1 teaspoon of salt
• 1/2 teaspoon of black pepper
• 2 tablespoons of olive oil
• Fresh cilantro, for garnish

Kitchen Tools:

• knife
• cutting board
• large skillet
• wooden spoon
• measuring spoons

To start, heat the olive oil in a large skillet over medium heat. Add the chopped onion and cook until softened, about 5 minutes. Then, add the garlic and ginger, and sauté for another minute until fragrant.

Next, add the chicken thighs to the skillet and season with curry powder, salt, and black pepper. Cook until the chicken is browned on all sides, about 5-7 minutes.

Pour in the coconut milk and diced mango, stirring to combine. Bring the mixture to a simmer, then reduce the heat to low and let it cook for 20-25 minutes, or until the chicken is cooked through and the sauce has thickened.

Once the curry is ready, garnish with fresh cilantro and serve hot over rice or with naan bread.

This Mango Coconut Chicken Curry serves 4 people, with each serving weighing approximately 300g. One serving is approximately 400 calories.

One clever tip for this recipe is to add a squeeze of lime juice right before serving. The hint of citrus enhances the flavors of the mango and coconut, taking this dish to the next level.

I hope you enjoy making and sharing this delicious Mango Coconut Chicken Curry with your loved ones. Feel free to customize it with additional veggies or spices to suit your taste preferences. Happy cooking!