Mango Chicken Curry
A delightful blend of tender chicken and sweet mango, this Mango Chicken Curry is a warm and comforting dish perfect for any occasion.
Ingredients
Main Ingredients
- 2 pieces chicken breasts, diced Consider using organic chicken for tenderness.
- 1 piece ripe mango, diced The sweeter, the better!
- 1/2 cup mango chutney Major Grey's brand is recommended for its authentic taste.
- 1 cup coconut milk Look for full-fat for a creamier sauce.
- 2 tablespoons curry paste Red or green curry paste works beautifully.
- 1 piece onion, chopped
- 2 cloves garlic, minced
- 1 tablespoon vegetable oil Coconut oil adds extra tropical flair.
- to taste Salt
- to garnish Fresh cilantro A must for a burst of fresh flavor.
Instructions
Preparation
- In a large pan, heat 1 tablespoon of vegetable oil over medium heat until a drop of water sizzles upon contact.
- Add the chopped onion and minced garlic to the pan. Sauté for about 3-4 minutes until the onion is translucent and fragrant.
- Toss in the diced chicken and cook for about 5-6 minutes until golden brown on the outside.
- Stir in the curry paste and cook for another minute to bring out the flavors.
- Pour in the coconut milk, mixing in the diced mango and mango chutney. Stir well.
- Let it simmer on low heat for 15-20 minutes until the chicken is cooked and the sauce thickens.
- Season with salt to taste and garnish with fresh cilantro before serving with rice or naan.
Notes
Fresh, ripe mangoes greatly enhance flavor. Store leftovers in an airtight container in the fridge for up to 3 days or the freezer for up to 2 months. For added depth, squeeze in lime juice before serving.