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Mango Chicken Curry

A flavorful and vibrant dish combining tender chicken and sweet mango in a rich coconut curry sauce.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: Thai
Calories: 450
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 1 lb boneless, skinless chicken breast, cut into bite-sized pieces Got mine from the local butcher. Tastes better than the supermarket stuff.
  • 1 piece ripe mango, peeled and diced Make sure it’s super ripe—like you could just eat it with a spoon.
  • 1 medium onion, finely chopped Oh man, did I cry when chopping this!
  • 2 cloves garlic, minced Garlic = happiness, always.
  • 1 inch piece ginger, grated Adds that zing. I love ginger!
  • 1 cup coconut milk Use the good stuff, not the light version.
Spices and Oil
  • 2 tablespoons curry powder I use a fabulous brand with a mix of spices.
  • 1 tablespoon vegetable oil I prefer canola for frying.
  • 1 teaspoon salt Sea salt if you’re fancy, or regular salt if you’re normal.
  • 1/2 teaspoon ground turmeric Gives your curry that gorgeous color!
  • 1/2 teaspoon chili powder Adjust to your spice level.
Garnish
  • to taste fresh cilantro leaves Just a sprinkle for that fresh kick.

Method
 

Preparation
  1. Heat the oil in a large skillet over medium heat.
  2. Add the chopped onion and sauté for 3-4 minutes until softened.
  3. Stir in the garlic and ginger; cook for 1 minute until fragrant.
  4. Add the curry powder, turmeric, and chili powder, and cook for another minute.
  5. Add the chicken pieces to the skillet and cook until lightly browned on all sides, about 5-6 minutes.
  6. Pour in the coconut milk and add salt. Stir well, bring to a simmer, and cook for 15 minutes or until the chicken is cooked through.
  7. Add the diced mango to the curry and cook for another 3-4 minutes until the mango is heated through but still retains its shape.
  8. Garnish with fresh cilantro leaves and serve hot with steamed rice or naan.

Notes

Use a wide skillet to give things space to breathe. Don't skip the sautéing for depth of flavor. I love to serve it with jasmine rice.