Ingredients
Scale
- 1 lb boneless chicken thighs, cut into chunks
- 2 ripe mangoes, peeled and sliced
- 1 onion, diced
- 3 cloves garlic, minced
- 1 tablespoon ginger, grated
- 1 can coconut milk (13.5 oz)
- 2 tablespoons curry powder
- 1 teaspoon turmeric
- 1 teaspoon paprika
- 2 tablespoons oil
- Salt and pepper to taste
Instructions
- Heat oil in a large skillet over medium heat. Add diced onion and cook until translucent.
- Stir in garlic and ginger, cook for 1 minute until fragrant.
- Add curry powder, turmeric, and paprika, cook for another minute to release aromas.
- Put in chicken chunks, season with salt and pepper, and cook until browned.
- Pour in coconut milk and add sliced mangoes, stirring to combine.
- Simmer for 20-25 minutes until chicken is cooked through and sauce has thickened.
- Garnish with fresh cilantro if desired and serve hot over rice.
Notes
- You can substitute chicken with tofu for a vegetarian option.
- Adjust the sweetness by adding a touch of honey if desired.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Method: Stovetop
- Cuisine: International
- Diet: Gluten-Free
Nutrition
- Serving Size: 1 bowl
- Calories: 380 Kcal
- Sugar: 12g
- Sodium: 450mg
- Fat: 21g
- Saturated Fat: 15g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 4g
- Protein: 28g
- Cholesterol: 85mg