Ingredients
Scale
- 1 lb chicken breast, diced
- 2 ripe mangoes, peeled and sliced
- 1 onion, chopped
- 3 cloves garlic, minced
- 1 tablespoon ginger, grated
- 1 can coconut milk (13.5 oz)
- 2 tablespoons curry powder
- 1 teaspoon turmeric
- 1 tablespoon olive oil
- Salt and pepper to taste
- Fresh cilantro for garnish
Instructions
- Heat olive oil in a large skillet over medium heat.
- Add chopped onion, garlic, and ginger; sauté until fragrant.
- Stir in curry powder and turmeric, cook for 1 minute.
- Add diced chicken and cook until browned on all sides.
- Pour in coconut milk, bring to a simmer.
- Mix in mango slices, cook for 10 minutes until flavors meld and chicken is cooked through.
- Season with salt and pepper; garnish with fresh cilantro before serving.
Notes
- Adjust spice levels by increasing or decreasing curry powder.
- Serve with steamed rice or warm naan for a complete meal.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Dinner
- Method: Sauté, simmer
- Cuisine: Asian, Tropical
- Diet: Gluten-Free, Low-Carb
Nutrition
- Serving Size: 1 bowl
- Calories: 350 Kcal
- Sugar: 10g
- Sodium: 500mg
- Fat: 20g
- Saturated Fat: 15g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 4g
- Protein: 25g
- Cholesterol: 80mg