Mango Chicken Curry used to be one of those dishes I only made on weekends, because it felt fussy and easy to mess up. After testing different methods, I finally landed on a version that fits right into a busy weeknight. The steps are simple, the ingredients are easy to find, and the result is full of flavor without extra hassle. Once you try this approach, I think it will become a regular part of your dinner rotation too.
Recipe Card – Mango Chicken Curry
Mango Chicken Curry
Equipment
- Large Skillet
Ingredients
Ingredients
- 500 g Chicken breasts diced
- 1 unit Ripe mango peeled and diced
- 1 unit Onion chopped
- 2 cloves Garlic minced
- 15 g Curry powder approximately 1 tablespoon
- 400 ml Coconut milk 1 can
- Salt to taste
- Pepper to taste
- Fresh cilantro for garnish
Instructions
- Heat a tablespoon of oil in a pan over medium heat.
- Add the chopped onion and sauté until it becomes translucent.
- Stir in the minced garlic and curry powder, cooking for another minute.
- Add the diced chicken and cook until it’s nicely browned.
- Pour in the coconut milk and bring it to a gentle simmer.
- Add the diced mango and cook for another 10 minutes.
- Season with salt and pepper to your liking.
- Garnish with fresh cilantro just before serving.
Notes
More Favorites from My Kitchen:
Hawaiian Garlic Shrimp with A Sweet Twist recipe
Baked Jollof Rice with Roasted Chicken Recipe
Or go to my Pinterest.
Mango Chicken Curry
Ingredients
Here’s what you’ll need:
- 2 chicken breasts, diced
- 1 ripe mango, peeled and diced
- 1 onion, chopped
- 2 cloves garlic, minced
- 1 tablespoon curry powder
- 1 can coconut milk (400 ml)
- Salt and pepper to taste
- Fresh cilantro for garnish
Instructions
- Heat a tablespoon of oil in a pan over medium heat.
- Add the chopped onion and sauté until it becomes translucent.
- Stir in the minced garlic and curry powder, cooking for another minute.
- Add the diced chicken and cook until it’s nicely browned.
- Pour in the coconut milk and bring it to a gentle simmer.
- Add the diced mango and cook for another 10 minutes.
- Season with salt and pepper to your liking.
- Garnish with fresh cilantro just before serving.
Serving Suggestions
Serve the Mango Chicken Curry over steamed rice or with naan bread for a tasty meal.
Nutritional Information
Each serving contains approximately:
- 400 calories
- 25 g protein
- 30 g carbohydrates
- 20 g fat
Cooking Tips
If you want some heat, you can add chopped chili peppers during cooking.
Variations
You can swap the chicken for shrimp or tofu if you prefer a different protein option. Also, feel free to explore various Chicken Curry recipes and styles to mix things up!
Video: Mango Chicken Curry
FAQ – Mango Chicken Curry
Frequently Asked Questions
What can I do if the dish turns out too dry?
Next time, add a bit more fat (oil, butter, or sauce) or reduce the cooking time by a couple of minutes. You can also check halfway through and adjust heat or moisture if it looks like it is drying out.
Can I make this recipe ahead of time?
Absolutely! You can prepare the Mango Chicken Curry in advance and refrigerate it. When you’re ready to serve, just reheat it on the stove until heated through.
How can I adjust the spice level?
If you want to make it spicier, consider adding chopped chili peppers or a dash of cayenne pepper during the cooking process. For a milder version, skip the spicy additions altogether.
Conclusion
When you take a look at your finished Mango Chicken Curry, you’ll be greeted by a vibrant dish bursting with color and delightful aromas. The tender chicken coated in the creamy coconut sauce combined with sweet mango chunks is a treat for the senses. It feels light yet satisfying, and trust me, your kitchen will smell incredible. Give it a try – you might be surprised how simple and satisfying this recipe can be on a busy weeknight.