Ingredients
Scale
- 2 tablespoons olive oil
- 1 onion, diced
- 3 garlic cloves, minced
- 1 tablespoon ginger, grated
- 1 lb chicken breast, cut into chunks
- 2 ripe mangoes, peeled and diced
- 1 can coconut milk (13.5 oz)
- 2 tablespoons curry powder
- 1 teaspoon turmeric
- 1 teaspoon cumin
- Salt and pepper to taste
- Fresh cilantro, chopped (for garnish)
Instructions
- Heat olive oil in a large skillet over medium heat.
- Saute onion, garlic, and ginger until fragrant and translucent.
- Add chicken chunks, cook until browned.
- Sprinkle curry powder, turmeric, cumin, salt, and pepper over chicken, stir well.
- Pour in coconut milk, bring to a simmer.
- Add mango pieces, cook for 10 minutes until flavors meld and sauce thickens.
- Garnish with chopped cilantro and serve hot with rice or naan.
Notes
- Use ripe mangoes for maximum sweetness and flavor.
- Adjust spice level by varying curry powder amounts.
- This dish pairs well with jasmine rice or warm naan bread.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Method: Stovetop
- Cuisine: International
- Diet: Gluten-Free, Healthy
Nutrition
- Serving Size: 1 bowl
- Calories: 350 kcal Kcal
- Sugar: 12 g
- Sodium: 520 mg
- Fat: 20 g
- Saturated Fat: 15 g
- Unsaturated Fat: 5 g
- Trans Fat: 0 g
- Carbohydrates: 30 g
- Fiber: 4 g
- Protein: 25 g
- Cholesterol: 75 mg