Tropical Twist: Mango Coconut Chicken Curry Recipe

Today’s Dish: Mango Coconut Chicken Curry

As we transition into the cooler months, I find myself craving warm and comforting dishes that still have a touch of summer sweetness. That’s why I’m excited to share my recipe for Mango Coconut Chicken Curry with you today. This dish combines the rich and creamy flavors of coconut milk with the tropical sweetness of mango, creating a perfect balance of savory and sweet that will surely delight your taste buds.

Ingredients:

• boneless, skinless chicken thighs (500g)
• mango, diced (1 large)
• coconut milk (400ml)
• onion, diced (1 medium)
• garlic, minced (3 cloves)
• fresh ginger, grated (1-inch piece)
• curry powder (2 tbsp)
• ground cumin (1 tsp)
• ground coriander (1 tsp)
• ground turmeric (1/2 tsp)
• salt and pepper to taste
• coconut oil (2 tbsp)
• fresh cilantro for garnish

Kitchen Tools:

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

To start, heat coconut oil in a large skillet over medium heat. Add diced onions and cook until they become translucent. Then, add minced garlic and grated ginger, stirring until fragrant.

Next, add the chicken thighs to the skillet and cook until they are browned on all sides. Season the chicken with curry powder, cumin, coriander, turmeric, salt, and pepper, ensuring each piece is well coated with the spices.

Pour in the coconut milk and diced mango, stirring to combine. Bring the curry to a simmer and let it cook for about 20-25 minutes, allowing the flavors to meld together and the chicken to cook through.

Once the chicken is cooked, taste the curry and adjust the seasoning if necessary. Serve the Mango Coconut Chicken Curry over steamed rice or cauliflower rice, garnishing with fresh cilantro for a pop of color and freshness.

This Mango Coconut Chicken Curry recipe serves 4 and each serving is approximately 400g. One serving contains approximately 450 calories.

Clever Tip:

To add an extra layer of flavor to this dish, try tossing in a handful of toasted coconut flakes before serving. It will give the curry a delicious crunch and a hint of nuttiness that pairs perfectly with the creamy coconut and sweet mango.

I hope you enjoy making this Mango Coconut Chicken Curry as much as I do. Feel free to experiment with different proteins or vegetables to make it your own. Happy cooking!