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Mango Chicken Curry is a delightful fusion dish that combines tender chicken pieces with a creamy and flavorful mango sauce. This recipe offers a tropical twist on a classic curry, creating a dish that’s both comforting and exotic.
Ingredients:
- 1 tablespoon vegetable oil
- 1 onion, diced
- 2 cloves garlic, minced
- 1 tablespoon curry powder
- 1 teaspoon ground turmeric
- 1 teaspoon ground coriander
- 1 teaspoon ground cumin
- 1 can (14 oz) coconut milk
- 2 ripe mangoes, peeled and diced
- 1 pound boneless, skinless chicken breasts or thighs, cut into bite-sized pieces
- Salt and pepper to taste
- Fresh cilantro for garnish
- Cooked rice or naan for serving
Instructions:
- Heat vegetable oil in a large skillet over medium heat. Add diced onion and minced garlic, and cook until softened, about 5 minutes.
- Stir in curry powder, ground turmeric, ground coriander, and ground cumin. Cook for another minute until fragrant.
- Add coconut milk and diced mangoes to the skillet. Bring the mixture to a simmer.
- Season chicken pieces with salt and pepper, then add them to the skillet. Cook for 15-20 minutes, or until chicken is cooked through and the sauce has thickened slightly.
- Taste and adjust seasonings as needed. Garnish the Mango Chicken Curry with fresh cilantro.
- Serve hot over cooked rice or with naan bread on the side. Enjoy this tropical twist on a classic curry!