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- 1 lb boneless, skinless chicken breasts, cubed - 1 ripe mango, peeled and pureed until smooth I use boneless chicken breast for a tender bite. The mango adds a sweet twist. Its smooth puree blends well with the sauce. - 1 medium yellow onion, finely chopped - 3 cloves garlic, minced - 1-inch piece of fresh ginger, minced - 2 tablespoons aromatic curry powder - 1 tablespoon extra virgin olive oil - Salt and freshly ground black pepper to taste Onions, garlic, and ginger start the flavor base. The curry powder brings warmth and spice. Salt and pepper help balance everything out. - 1 can (14 oz) creamy coconut milk - 1 tablespoon fresh lime juice - Fresh cilantro leaves, for garnish - 1 red bell pepper, thinly sliced - 1 tablespoon honey (optional, to enhance sweetness) Coconut milk adds creaminess. Lime juice gives a fresh zing. Cilantro brightens the dish. The red bell pepper adds crunch. Honey can sweeten the curry if you like. {{ingredient_image_2}} Start by heating olive oil in a large skillet over medium heat. Add finely chopped onion. Sauté the onion for about five minutes. You want it to become soft and translucent. Next, toss in minced garlic and ginger. Cook them for two more minutes. This brings out their lovely aroma. Now, sprinkle in the curry powder. Stir it continuously for one minute. This step helps the spices develop deeper flavors. Now, it’s time for the chicken. Add the cubed chicken into the skillet. Sauté it until golden brown on all sides. This usually takes about six to eight minutes. Make sure the chicken is fully cooked through. Once the chicken is ready, pour in the smooth mango puree. Add the creamy coconut milk next. Stir until everything is well mixed. Bring the mixture to a gentle simmer. This helps the flavors blend beautifully. After simmering for a bit, add thinly sliced red bell pepper. Stir it into the mix. Cover the skillet and let it simmer for ten to fifteen minutes. This allows the chicken to become tender and soak up all those flavors. When almost done, stir in fresh lime juice. If you want a touch more sweetness, add honey. Season generously with salt and black pepper to taste. Lastly, remove the skillet from heat. Garnish with fresh cilantro leaves for a pop of color. To make your mango curry chicken shine, focus on layering flavors. Start with fresh onions, garlic, and ginger. Sauté them until soft. This step builds a rich base. Next, add curry powder. Cook it briefly to unlock its aroma. The spices need to breathe. Finally, pour in the mango puree and coconut milk. This combo gives a sweet and creamy taste. Cook the chicken in small pieces. This helps it brown evenly. Use medium heat to avoid burning. Stir the chicken often. This keeps it from sticking. Make sure it’s golden on all sides. When you add the liquids, let it simmer. This step allows the chicken to soak up flavors, making it tender and juicy. An appealing plate makes the dish more inviting. Serve your mango curry chicken over fluffy jasmine rice. This adds a nice contrast. Drizzle extra coconut milk on top for creaminess. Finish with fresh cilantro. It adds color and freshness. A colorful plate makes the meal look as good as it tastes! Pro Tips Choose Ripe Mangoes: Opt for mangoes that are slightly soft to the touch and fragrant for the best flavor in your curry. Marinate the Chicken: For enhanced flavor, marinate the chicken in lime juice and a bit of curry powder for 30 minutes before cooking. Serve with a Side: Pair this dish with jasmine rice or naan to soak up the delicious curry sauce. Adjust Spice Level: If you prefer a spicier kick, add a pinch of cayenne pepper or some chopped fresh chili to the curry. {{image_4}} You can make a great vegetarian version of mango curry. Just swap chicken for firm tofu. Cut the tofu into cubes and follow the same steps. Sauté it until golden brown. The mango and coconut milk will still give you a rich taste. Add fresh veggies like bell peppers, peas, or spinach for more color and nutrients. This dish will still be creamy, sweet, and satisfying. If you love heat, try adding spices. Use red pepper flakes or chopped fresh chili peppers. You can also mix in some curry paste for more flavor. Adjust the spice level to match your taste. This version will add a fiery kick to the sweet mango. It’s a fun twist that keeps the dish exciting. Serve mango curry chicken over fluffy jasmine rice. The rice soaks up the tasty sauce. You can also pair it with warm naan bread for dipping. For a fresh touch, add a side salad with lime dressing. This adds crunch and balances the creamy curry. Don’t forget to garnish with fresh cilantro for extra flavor! To reheat Mango Curry Chicken, use a skillet on low heat. Add a splash of water or coconut milk to keep it moist. Stir often until heated through, about 5-7 minutes. You can also use a microwave. Place the chicken in a bowl and cover it. Heat for 2-3 minutes, stirring halfway. You can freeze Mango Curry Chicken for later use. Let it cool completely before placing it in an airtight container. Use freezer-safe bags for easy storage. It can last up to three months in the freezer. Remember to label the bag with the date before freezing. Mango Curry Chicken stays fresh in the fridge for up to four days. Store it in a sealed container to keep it from drying out. If you notice any off smell or change in color, it’s best to discard it. Enjoy the tasty dish within the recommended time for the best flavor. If you need a coconut milk substitute, try using almond milk. You can also use cashew cream for a richer flavor. Both options will change the taste a bit but still keep the dish creamy. Another choice is to mix regular milk with a bit of coconut extract for a similar vibe. Absolutely! Adding more veggies can make this dish even more colorful and tasty. Try adding peas, carrots, or spinach. These veggies add fiber and nutrients. Just remember to adjust cooking time to ensure all veggies cook through nicely. Mango curry chicken is mild to medium in spice. The curry powder adds warmth but not too much heat. If you love spice, you can add some diced jalapeños or red pepper flakes. This will give your dish a nice kick. We explored how to make a tasty mango curry chicken. We looked at key ingredients like chicken and mango, plus the spices that boost flavor. I shared step-by-step ways to cook and blend the flavors perfectly. You gained tips for depth and great cooking methods. We also discussed fun variations and how to store your dish. Remember, cooking should be fun and easy. So, try your own twists and enjoy every bite!

Mango Curry Chicken Delight

A vibrant and aromatic dish featuring tender chicken in a creamy mango and coconut sauce, enhanced with aromatic spices.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Course Main Course
Cuisine Indian
Servings 4
Calories 450 kcal

Ingredients
  

  • 1 lb boneless, skinless chicken breasts, cubed
  • 1 medium ripe mango, peeled and pureed until smooth
  • 1 medium yellow onion, finely chopped
  • 3 cloves garlic, minced
  • 1 inch fresh ginger, minced
  • 1 can creamy coconut milk (14 oz)
  • 2 tablespoons aromatic curry powder
  • 1 tablespoon extra virgin olive oil
  • 1 tablespoon fresh lime juice
  • to taste salt and freshly ground black pepper
  • for garnish fresh cilantro leaves
  • 1 medium red bell pepper, thinly sliced
  • 1 tablespoon honey (optional, to enhance sweetness)

Instructions
 

  • In a large skillet, heat the olive oil over medium heat. Add the finely chopped onion and sauté until it becomes translucent and soft, about 5 minutes.
  • Toss in the minced garlic and ginger, continuing to cook for an additional 2 minutes until they release their fragrant aroma.
  • Sprinkle in the curry powder, stirring continuously for about 1 minute, allowing the spices to brown slightly and enhance their flavors.
  • Introduce the cubed chicken into the skillet, sautéing until the pieces are golden brown on all sides, roughly 6-8 minutes. Ensure the chicken is cooked through.
  • Pour in the smooth mango puree and creamy coconut milk, stirring well to combine. Bring the mixture to a gentle simmer, allowing the flavors to meld beautifully.
  • Add the thinly sliced red bell pepper, stirring to integrate it into the dish. Cover and let simmer for 10-15 minutes, or until the chicken is fully cooked and tender throughout.
  • Finish by stirring in the lime juice and honey (if using) to harmonize the sweet and savory flavors. Season generously with salt and freshly ground black pepper to taste.
  • Remove the skillet from heat, then garnish the dish with a handful of fresh cilantro leaves just before serving.

Notes

For an enticing presentation, serve over jasmine rice and drizzle with extra coconut milk.
Keyword chicken, coconut, curry, easy, mango