Mango Chicken Curry
A cozy and flavorful curry made with tender chicken simmered in a creamy mango coconut sauce. Sweet, savory, and lightly spiced, it’s perfect for an easy weeknight dinner.
Equipment
- skillet or large pan
- knife and cutting board
- spoon or spatula
Ingredients
- 1 lb chicken (boneless thighs or breast)
- 1 ripe mango, mashed or blended
- 1 onion, chopped
- 2 cloves garlic, minced
- 1 tsp fresh ginger, grated
- 1-2 tbsp curry powder
- 1 tbsp tomato paste
- 1 cup coconut milk
- 1/2 cup chicken broth or water
- 1 tbsp lime juice
- salt and black pepper
- optional spinach or chili flakes
Instructions
- Cut chicken into bite-sized pieces, season with salt and pepper, and brown in a skillet. Remove and set aside.
- In the same pan, sauté chopped onion until softened.
- Add garlic and ginger, cooking until fragrant.
- Stir in curry powder and tomato paste and cook briefly.
- Add mango puree, coconut milk, and broth, stirring to combine.
- Return chicken to the pan and simmer for 12–18 minutes until cooked through.
- Stir in lime juice and adjust seasoning.
- Add spinach if using, let wilt, and serve hot.
Notes
Use ripe mango for best flavor. Brown chicken for extra depth. Simmer gently to blend flavors. Adjust spice level with cayenne or chili flakes. Add spinach at the end for extra greens.
Nutrition
Calories: 400kcalCarbohydrates: 20gProtein: 28gFat: 25gSaturated Fat: 15gPolyunsaturated Fat: 2gMonounsaturated Fat: 6gCholesterol: 80mgSodium: 500mgPotassium: 600mgFiber: 2gSugar: 10gVitamin A: 800IUVitamin C: 35mgCalcium: 50mgIron: 2mg