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Mango Chicken Curry

Mango Chicken Curry Recipe

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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4 servings
Calories: 410
Ingredients Method Notes

Ingredients
  

  • 1 tbsp neutral oil
  • 1 onion, chopped
  • 3 cloves garlic, minced
  • 1 tbsp grated fresh ginger
  • 1.5 lbs (680 g) boneless skinless chicken thighs, cut into bite-size pieces
  • 2 tbsp mild curry powder
  • 1/2 tsp ground turmeric
  • 1/2 tsp salt, plus more to taste
  • 1 can (13.5 oz / 400 ml) full-fat coconut milk
  • 1 ripe mango, peeled, pitted, and diced (about 1 cup)
  • Fresh cilantro leaves, for serving

Method
 

  1. Heat oil in a large skillet over medium-high. Add onion and cook until softened, about 5 minutes, then stir in garlic and ginger for 30 seconds.
  2. Add chicken, curry powder, turmeric, and salt. Cook, tossing occasionally, until chicken is no longer pink outside, 5 to 6 minutes.
  3. Scoop the coconut cream into the pan first, then pour in the remaining coconut milk. Add mango and bring to a gentle simmer. Cook on medium-low for 10 minutes, until chicken is cooked through and sauce thickens slightly.
  4. Ladle over rice and top with cilantro. Serve immediately.

Notes

If you prefer a spicier curry, add a sliced red chili with the onion or stir in a pinch of cayenne with the spices. The curry tastes even better the next day, so it is a great make-ahead meal.