Description
Mango Coconut Chicken Curry is a tropical delight that combines tender chicken with the creamy richness of coconut milk and the sweetness of fresh mango. This easy-to-make dish bursts with flavors from aromatic spices, making it perfect for both weeknight dinners and special occasions. Serve it over fluffy rice or warm naan, and let each bite whisk you away to a sun-kissed paradise.
Ingredients
Scale
- 4 boneless, skinless chicken breasts (about 1 lb)
- 3 cloves fresh garlic, minced
- 1-inch piece fresh ginger, minced
- 1 can (13.5 oz) full-fat coconut milk
- 1 cup fresh or frozen mango chunks
- 2 tbsp curry powder
- Salt and pepper to taste
- 2 tbsp coconut oil (or oil of choice)
Instructions
- Cut chicken into bite-sized pieces and mince garlic and ginger.
- In a large skillet, heat coconut oil over medium heat. Sauté garlic and ginger until fragrant (about 2 minutes).
- Add chicken to the skillet; season with salt and pepper. Cook until browned on all sides (5-7 minutes).
- Pour in coconut milk and add mango chunks. Stir well; let simmer for 10 minutes until thickened.
- Add curry powder, stirring continuously for another 5 minutes.
- Serve hot over rice or quinoa, garnished with fresh cilantro if desired.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Main
- Method: Sautéing
- Cuisine: Tropical
Nutrition
- Serving Size: 1 cup (240g)
- Calories: 380
- Sugar: 9g
- Sodium: 600mg
- Fat: 20g
- Saturated Fat: 12g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 3g
- Protein: 30g
- Cholesterol: 95mg