Mango Chicken Curry is a delightful fusion dish that combines the tropical sweetness of mango with the warm spices of traditional curry. This recipe is perfect for those seeking something different yet comforting, bringing a taste of the tropics to your dining table.

Why Make This Recipe

This dish not only bursts with flavor but also offers a beautiful balance of sweet and savory. The creaminess of coconut milk melds perfectly with the pureed mango, creating a sauce that is both rich and refreshing. It’s an excellent way to elevate your weeknight dinner and impress your guests with a unique culinary experience. Plus, it incorporates healthy ingredients like lean chicken and fragrant spices, making it a wholesome option for any meal.

How to Make Mango Chicken Curry

Making Mango Chicken Curry is a simple and straightforward process that requires minimal effort yet yields maximum flavor.

Ingredients

2 cups chicken breast, diced
1 cup mango, pureed
1 cup coconut milk
1 tablespoon curry powder
1 onion, chopped
2 cloves garlic, minced
1 tablespoon ginger, minced
1 tablespoon olive oil
Salt and pepper to taste
Extra mango chunks for garnish

Directions

In a large skillet, heat olive oil over medium heat.
Add onion, garlic, and ginger, and sauté until fragrant.
Add diced chicken and cook until browned.
Stir in curry powder and cook for another minute.
Pour in the coconut milk and the pureed mango, and bring to a simmer.
Cook for about 15 minutes, or until chicken is cooked through.
Season with salt and pepper to taste.
Serve hot, garnished with extra mango chunks.

How to Serve Mango Chicken Curry

Mango Chicken Curry is best served hot over a bed of fluffy rice or with warm naan bread to soak up the delicious sauce. You can also pair it with a side of steamed vegetables or a crisp salad for a complete meal. For an extra touch of flavor, consider adding fresh cilantro or chopped green onions as a garnish.

How to Store Mango Chicken Curry

To store leftovers, let the Mango Chicken Curry cool completely before transferring it to an airtight container. It can be stored in the refrigerator for up to 3 days. You can also freeze the curry for up to 3 months. To reheat, simply thaw in the refrigerator overnight and warm it up on the stove or in the microwave until heated through.

Tips to Make Mango Chicken Curry

For a spicier kick, add chopped fresh chili peppers or a pinch of red pepper flakes while sautéing the onions.
If you prefer a thicker sauce, simmer the curry a bit longer to reduce the liquid.
Feel free to use fresh mango instead of pureed mango for added texture in the dish.

Variation

For a vegetarian version, substitute chicken with chickpeas or tofu. You can also add vegetables like bell peppers or spinach for additional nutrition and color. If you want a nuttier flavor, consider adding a handful of toasted cashews or almonds as a garnish.

FAQs

1. Can I use frozen mango for this recipe?
Yes, frozen mango works perfectly in this recipe. Just thaw and puree it before adding it to the dish.

2. Is this dish gluten-free?
Yes, Mango Chicken Curry is naturally gluten-free as all the ingredients used are gluten-free. Make sure to check any packaged ingredients for gluten content just to be safe.

3. Can I make this curry in advance?
Absolutely! This curry actually tastes even better the next day as the flavors have more time to meld together. Just be sure to store it properly in the fridge.

Mango Chicken Curry

Mango Chicken Curry is a delightful fusion dish that combines the tropical sweetness of mango with warm spices, creating a flavorful and comforting meal.

Prep Time 10

Cook Time 30

Total Time 40

Serving Size servings

Ingredients

Main Ingredients

2 cups chicken breast, diced Lean protein for a wholesome meal.
1 cup mango, pureed Tropical sweetness.
1 cup coconut milk Adds creaminess to the curry.
1 tablespoon curry powder For spicing the dish.
1 medium onion, chopped Base flavor for the curry.
2 cloves garlic, minced Enhances the aroma.
1 tablespoon ginger, minced Adds warmth and flavor.
1 tablespoon olive oil For sautéing.
Salt and pepper to taste To season the dish.
1 cup extra mango chunks For garnish.

Instructions

Preparation

In a large skillet, heat olive oil over medium heat.
Add onion, garlic, and ginger, and sauté until fragrant.
Add diced chicken and cook until browned.
Stir in curry powder and cook for another minute.
Pour in the coconut milk and the pureed mango, and bring to a simmer.
Cook for about 15 minutes, or until chicken is cooked through.
Season with salt and pepper to taste.
Serve hot, garnished with extra mango chunks.

Notes

Mango Chicken Curry is best served hot over rice or with naan. It can be stored in the refrigerator for up to 3 days or frozen for up to 3 months. For added spice, include fresh chili peppers or red pepper flakes. For a thicker sauce, simmer longer.