Description
An enchanting dish that marries the savory depth of curry with the bright sweetness of ripe mango. Perfect for quick dinners or special gatherings.
Ingredients
Scale
- 1 lb (450g) boneless, skinless chicken breast, cut into bite-sized pieces
- 1 ripe mango, peeled and diced
- 1 medium onion, finely chopped
- 2 garlic cloves, minced
- 1-inch piece ginger, grated
- 1 cup coconut milk
- 2 tablespoons curry powder
- 1 tablespoon vegetable oil
- 1 teaspoon salt
- 1/2 teaspoon ground turmeric
- 1/2 teaspoon chili powder
- Fresh cilantro leaves, for garnish
Instructions
- Heat the vegetable oil over medium heat in a large skillet.
- Add the chopped onion and sauté for about 3-4 minutes, or until it softens.
- Stir in the minced garlic and grated ginger; cook for 1 minute until fragrant.
- Sprinkle in the curry powder, turmeric, and chili powder, allowing them to cook for another minute to release their flavors.
- Toss in the chicken pieces and sauté until they are lightly browned on all sides, about 5-6 minutes.
- Pour in the coconut milk and add salt; stir well. Bring the mixture to a simmer.
- Cook for 15 minutes, or until the chicken is cooked through.
- Gently fold in the diced mango and cook for an additional 3-4 minutes, just until the mango is heated but still retains its shape.
- Garnish with fresh cilantro leaves and serve hot, ideally with steamed rice or naan.
Notes
For a spicier kick, increase the chili powder or add fresh chopped chilies. Use a ripe mango for optimum sweetness.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Asian
Nutrition
- Serving Size: 1 serving
- Calories: 400
- Sugar: 12g
- Sodium: 600mg
- Fat: 20g
- Saturated Fat: 16g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 3g
- Protein: 25g
- Cholesterol: 70mg