Description
A sweet, savory, and silky curry featuring tender chicken in a vibrant mango-spiced sauce.
Ingredients
Scale
- 1 ½ lbs boneless skinless chicken breast, cubed
- 1 cup ripe mango puree
- 1 cup coconut milk
- 2 tbsp curry powder
- 1 small onion, finely diced
- 3 cloves garlic, minced
- 1 tbsp fresh ginger, grated
- 1 tbsp tomato paste
- 1 tsp turmeric
- ½ tsp paprika
- Salt and pepper to taste
- 1 tbsp olive oil
- Fresh cilantro for garnish
- Cooked white rice for serving
Instructions
- Heat olive oil in a large skillet over medium heat. Sauté onion until soft and translucent.
- Add garlic and ginger; cook for 1 minute until fragrant. Stir in curry powder, turmeric, and paprika.
- Add cubed chicken and cook until lightly browned on all sides.
- Stir in tomato paste, mango puree, and coconut milk. Mix until smooth and fully combined.
- Reduce heat to medium-low and simmer for 15–20 minutes until chicken is tender and sauce thickens.
- Season with salt and pepper to taste. Garnish with fresh cilantro.
- Serve hot over fluffy white rice with extra sauce spooned on top.
Notes
- Adjust the spice level by adding more or less curry powder.
- For a vegetarian option, substitute chicken with tofu or chickpeas.
- Serve with naan or roti for a complete meal.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Indian
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 10g
- Sodium: 600mg
- Fat: 25g
- Saturated Fat: 15g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 2g
- Protein: 30g
- Cholesterol: 90mg