Ingredients
Scale
- 2 lbs boneless chicken breast, cut into chunks
- 2 ripe mangoes, peeled and sliced
- 1 onion, chopped
- 3 cloves garlic, minced
- 1 tablespoon fresh ginger, grated
- 1 can coconut milk (13.5 oz)
- 2 tablespoons curry powder
- 1 teaspoon turmeric
- 1 teaspoon cumin
- 2 tablespoons vegetable oil
- Salt and pepper to taste
- Fresh cilantro for garnish
Instructions
- Heat vegetable oil in a large skillet over medium heat. Add chopped onion and sauté until translucent.
- Add garlic and ginger; cook until fragrant.
- Stir in curry powder, turmeric, cumin, salt, and pepper; cook for 1 minute to toast spices.
- Add chicken chunks; cook until browned on all sides.
- Pour in coconut milk; bring to a simmer.
- Add mango slices; cook for 10-15 minutes until the chicken is tender and sauce thickens.
- Garnish with fresh cilantro before serving.
Notes
- Use ripe mangoes for the best flavor and sweetness.
- This dish pairs wonderfully with steamed rice or naan bread.
- Adjust spice levels to your taste by adding more curry powder or chili flakes.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Method: Sautéing, simmering
- Cuisine: Asian/Mediterranean fusion
- Diet: Gluten-Free, Dairy-Free
Nutrition
- Serving Size: 1 bowl
- Calories: 350 kcal Kcal
- Sugar: 8 g
- Sodium: 400 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: 80 mg