Ingredients
Scale
- 2 cups ripe mango puree
- 1 pound boneless, skinless chicken thighs, diced
- 1 onion, finely chopped
- 3 cloves garlic, minced
- 1 tablespoon ginger, grated
- 1 tablespoon curry powder
- 1 teaspoon turmeric
- 1 teaspoon cumin
- 1 can (14 oz) coconut milk
- 2 tablespoons vegetable oil
- Salt and pepper to taste
Instructions
- Heat vegetable oil in a large skillet over medium heat.
- Add chopped onion, garlic, and ginger; sauté until fragrant and translucent.
- Stir in curry powder, turmeric, and cumin; cook for 1 minute to release spices’ aroma.
- Add diced chicken to the skillet; cook until browned on all sides, about 5-7 minutes.
- Pour in coconut milk and mango puree; stir well to combine.
- Season with salt and pepper to taste.
- Reduce heat to low, cover, and simmer for 20 minutes until chicken is cooked through and flavors meld.
- Serve hot over steamed rice or your favorite side.
Notes
- For extra heat, add a chopped chili pepper or a dash of cayenne pepper.
- This dish pairs well with jasmine rice or naan bread.
- Use ripe mangoes for a sweeter, more vibrant flavor.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Indian-inspired
- Diet: Gluten-Free
Nutrition
- Serving Size: 1 bowl
- Calories: 420 Kcal
- Sugar: 15g
- Sodium: 500mg
- Fat: 25g
- Saturated Fat: 15g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 4g
- Protein: 28g
- Cholesterol: 85mg