Ingredients
Scale
- 1 lb chicken breast or thighs, cut into bite-sized pieces
- 2 ripe mangoes, peeled and diced
- 1 onion, finely chopped
- 3 garlic cloves, minced
- 1 tbsp ginger, grated
- 1 can coconut milk (13.5 oz)
- 2 tbsp curry powder
- 1 tsp turmeric
- 1 tbsp olive oil
- Salt and pepper to taste
- Fresh cilantro, for garnish
- Steamed jasmine rice, for serving
Instructions
- Heat olive oil in a large skillet over medium heat.
- Add chopped onion, garlic, and ginger; sauté until fragrant and translucent.
- Mix in curry powder and turmeric, cooking for 1 minute.
- Add chicken pieces; cook until lightly browned.
- Stir in diced mangoes and coconut milk; bring to a simmer.
- Reduce heat and let simmer for 15-20 minutes until chicken is cooked through and sauce thickens.
- Season with salt and pepper to taste.
- Serve hot over steamed jasmine rice, garnished with fresh cilantro.
Notes
- Use ripe mangoes for the sweetest flavor.
- You can add a splash of lime juice for extra zest.
- Adjust spice levels with additional curry powder or chili flakes.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Method: Stovetop
- Cuisine: International
- Diet: Gluten-Free
Nutrition
- Serving Size: 1 plate
- Calories: 450 Kcal
- Sugar: 15g
- Sodium: 520mg
- Fat: 22g
- Saturated Fat: 14g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 4g
- Protein: 30g
- Cholesterol: 85mg