Mango Chicken Curry

Download HD Image

Jump to Recipe

Mango Chicken Curry: A Taste of Tropical Delight

Embark on a culinary adventure with Mango Chicken Curry, a tantalizing dish that marries the savory richness of chicken curry with the sweet, tropical burst of ripe mangoes. This isn’t your ordinary curry; it’s an explosion of flavor that will transport your taste buds to sun-kissed shores.

Imagine tender pieces of chicken, simmered to perfection in a creamy coconut milk-based curry sauce. This sauce, infused with aromatic spices like ginger, garlic, turmeric, and chili, offers a warm and comforting embrace. But the real magic happens with the addition of juicy, ripe mango chunks. Their sweetness cuts through the richness of the curry, creating a harmonious balance that is both surprising and utterly addictive.

Mango Chicken Curry is incredibly versatile. Serve it with fluffy basmati rice to soak up every last drop of the delicious sauce. Alternatively, enjoy it with warm naan bread for a more hands-on experience. For a lighter meal, pair it with a fresh, crisp salad.

Whether you’re a seasoned curry aficionado or a curious food explorer, Mango Chicken Curry is a must-try. Its unique blend of sweet and savory flavors makes it a memorable and satisfying dish. Perfect for a weeknight dinner or a special occasion, this curry is sure to impress. Discover the taste of tropical paradise with every bite! Experience the Mango Chicken Curry difference today!

Ingredients

2 Tbs coconut oil1 lg red onion, chopped1 red pepper, chopped1 red pepper, thinly sliced2-3 Tbs red curry paste2 Tbs garlic, chopped2 Tbs freshly grated ginger2 tsp each ground coriander & yellow curry powder1⁄2 tsp ground cumin2 1⁄2 cups chopped mango, divided1 1⁄2 can (20 oz) coconut milk, full fat3⁄4 cup ice1 1⁄2 lb chicken thighs or breasts1 1⁄2 cup peas

To Garnish

Fresh limes, Cilantro leaves, Mango slices

For Vegan

Delete chicken, substitute chickpeas and cashews. We are nut free, but they are delicious

Directions

1. Heat oil in skillet. Add onions & chopped peppers, reserve red pepper slices. Sauté over low heat about 10 minutes.2. Add garlic, curry paste & ginger. Sauté 1 minute. Adjust curry paste to the level of spice you like. Pour in coconut milk, add 1 cup mangoes (reserve 1 1/2 cups mango) Add all the spices & simmer 3 minutes on low.3. Pour all into blender. Add ice. If you do not have a soup setting, then the blender could explode from the steam, this is why we add ice. Wait for mixture to cool about 10-15 minutes. Instead of top, use a paper towel covered with your hand. Blend until smooth4. Pour blended mixture back into fry pan. Add cubed chicken (we prefer thighs) Add red pepper slices.5. Simmer 15 minutes covered. Stir often, scraping bottom, Add peas. Simmer 5 minutes. Add water if getting too thick.6. Stir in reserved mangoes before serving. Add optional lime juice by squeezing 1-2 limes or let guests do themselves. If your going Vegan, just delete the chicken, add chickpeas, simmer 10 minutes total, top with cashews7. Sprinkle with cilantro & serve with rice. Decorate with mango slices.