Mango Curry Chicken

$- 1 lb (450g) chicken breasts, cubed - 1 ripe mango, pureed - 1 can (14 oz) coconut milk - 1 medium onion, finely chopped - 3 cloves garlic, minced - 1-inch piece of ginger, minced - 2 tablespoons curry powder - 1 tablespoon olive oil - 1 tablespoon lime juice - Salt and pepper to taste - Fresh cilantro for garnish - 1 red bell pepper, sliced - 1 tablespoon honey (optional for sweetness) In this dish, chicken breasts are the star. They soak up all the tasty flavors. The ripe mango adds a sweet and creamy touch. Coconut milk makes it rich and smooth. Together, these main ingredients create a great base for the curry. Now, let’s talk about the extra ingredients. Chopped onion, minced garlic, and ginger start the flavor party. They add warmth and depth. Curry powder brings that classic spice mix, filling the air with an amazing aroma. Olive oil helps cook everything perfectly. You can add honey if you want a sweeter dish. It balances the spices well. The red bell pepper adds color and crunch. Fresh cilantro on top gives a nice finish. These ingredients work together to make a dish that is both simple and packed with flavor. {{ingredient_image_1}} 1. First, heat 1 tablespoon of olive oil in a large skillet over medium heat. 2. Add 1 medium onion, finely chopped. Sauté until it turns translucent, about 5 minutes. 3. Next, add 3 cloves of minced garlic and 1-inch piece of minced ginger. Cook for 2 more minutes until you smell the aroma. 4. Now, stir in 2 tablespoons of curry powder. Allow the spices to bloom for 1 minute. 1. Add 1 pound of cubed chicken breasts to the pan. Sauté until browned on all sides, which should take about 6 to 8 minutes. 2. Pour in the 1 ripe mango, pureed, and 1 can of coconut milk. Mix everything well. 3. Bring the mixture to a gentle simmer. 1. Add 1 sliced red bell pepper to the skillet. Cook for 10 to 15 minutes. This lets the chicken cook through and become tender. 2. Stir in 1 tablespoon of lime juice. This step balances the flavors. 3. Season with salt and pepper to taste. 4. Finally, remove from heat and garnish with fresh cilantro before serving. Enjoy your Mango Curry Chicken over jasmine rice for a delightful meal! To get the best texture for chicken, cut it into small, even cubes. This helps it cook evenly. Sauté the chicken until it's browned on all sides. This step adds a nice flavor. Keep the heat at medium to avoid burning. For flavor enhancement, add garlic and ginger early. This allows their flavors to bloom. Use fresh ingredients whenever possible. Fresh garlic and ginger make a big difference. If you want extra sweetness, try adding honey. It pairs well with the mango. When serving Mango Curry Chicken, a bed of jasmine rice works well. The rice soaks up the sauce, adding flavor. Drizzle extra coconut milk on top for a creamy touch. For garnishing ideas, add fresh cilantro for color and freshness. You can also sprinkle some sliced red bell pepper on the dish. This adds a pop of color and crunch. Consider using lime wedges on the side. They add a bright burst of flavor when squeezed over the dish. Pro Tips Use Fresh Mango: For the best flavor, opt for a ripe, fresh mango rather than canned puree. This will enhance the dish's sweetness and freshness. Adjust Spice Level: If you prefer a spicier curry, consider adding a pinch of cayenne pepper or diced chili peppers with the garlic and ginger. Let it Simmer: Allowing the curry to simmer longer can deepen the flavors. Just make sure to check the chicken for doneness. Garnish Generously: Fresh cilantro adds not only color but also a burst of flavor. Don’t skimp on the garnish for a restaurant-quality presentation. {{image_2}} You can change the protein in this dish. If you prefer tofu, use firm tofu instead of chicken. Just cube it and cook it the same way. Shrimp is another great choice. Cook it until pink and tender. You can also swap the mango. Pineapple adds a sweet twist. Peaches can bring a nice touch too. For veggies, try adding zucchini or carrots. They will add crunch and color. Want more heat? Add red pepper flakes or fresh chili. You can also use hot curry powder for a kick. If you prefer it milder, leave out the red pepper. Use sweet curry powder to keep it gentle. Different curry powders can change the flavor. Garam masala adds warmth and depth. Thai curry powder brings a different vibe. Experiment with what you have in your spice rack! Mango curry chicken lasts in the fridge for up to four days. Store it in an airtight container. Glass or plastic containers work well. This keeps the dish fresh and tasty. Always let it cool down before storing. To freeze mango curry chicken, first, let it cool completely. Then, transfer it to a freezer-safe bag or container. Remove as much air as possible. This prevents freezer burn and keeps the flavor. You can freeze it for up to three months. When you’re ready to eat, thaw it in the fridge overnight. Reheat it in a skillet over low heat. Add a splash of water or coconut milk to keep it moist. Stir well and heat until warm. This keeps the dish delicious and enjoyable. You can serve Mango Curry Chicken with several tasty sides. Here are my top picks: - Jasmine rice: It soaks up the delicious curry sauce well. - Quinoa: This adds a nutty flavor and boosts nutrition. - Naan bread: Use it to scoop up the curry for a fun experience. - Steamed veggies: Broccoli or green beans add color and crunch. - Cucumber salad: This fresh side cools the palate and adds a crunchy contrast. These sides will make your meal more enjoyable and balanced. Yes, you can make this dish dairy-free easily. Instead of coconut milk, use: - Almond milk: This gives a light, nutty flavor. - Soy milk: A good option, but choose unsweetened for best taste. - Cashew cream: A rich and creamy choice that adds depth. Each alternative works well, so choose what you like best! To check if the chicken is cooked, use these tips: - Color check: The chicken should be white and no longer pink inside. - Juice test: When cut, the juices should run clear, not pink. - Thermometer method: Use a meat thermometer. Chicken should reach 165°F (75°C). These methods will help you avoid undercooked chicken and ensure a safe meal. This blog post covered a tasty mango curry chicken recipe. You learned about key ingredients, step-by-step instructions, and useful tips. Variations let you swap proteins and adjust spices for your taste. Remember, proper storage keeps leftovers fresh. In closing, mango curry chicken is adaptable and satisfying. It's a dish that shines with creativity and flavor. Enjoy exploring different twists on this recipe!$

A flavorful and creamy chicken curry made with ripe mango and coconut milk.

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Prep Time 15

Cook Time 25

Total Time 40

Course Main Course

Cuisine Indian

Servings 4

Calories 400 kcal

Ingredients

1 lb chicken breasts, cubed
1 whole ripe mango, pureed
1 medium onion, finely chopped
3 cloves garlic, minced
1 inch piece of ginger, minced
1 can coconut milk (14 oz)
2 tablespoons curry powder
1 tablespoon olive oil
1 tablespoon lime juice
to taste salt and pepper
for garnish fresh cilantro
1 whole red bell pepper, sliced
1 tablespoon honey (optional for sweetness)

Instructions

Heat olive oil in a large skillet over medium heat. Add chopped onions and sauté until translucent, about 5 minutes.
Add minced garlic and ginger to the skillet, cooking for an additional 2 minutes until fragrant.
Stir in the curry powder and cook for another minute, allowing the spices to bloom.
Add the cubed chicken to the pan, sautéing until browned on all sides, about 6-8 minutes.
Pour in the pureed mango and coconut milk, mixing well. Bring to a gentle simmer.
Add the sliced red bell pepper and return to a simmer, cooking for 10-15 minutes until the chicken is fully cooked through and tender.
Stir in lime juice and honey (if using) to balance the flavors. Season with salt and pepper to taste.
Remove from heat and garnish with fresh cilantro before serving.

Notes

Serve over jasmine rice for a complete meal.

Keyword chicken, coconut milk, curry, mango