Ingredients
Scale
- 1 lb chicken breast, cut into chunks
- 2 ripe mangoes, peeled and sliced
- 1 onion, chopped
- 3 cloves garlic, minced
- 1 tbsp ginger, grated
- 1 tbsp curry powder
- 1 tsp turmeric
- 1 tsp paprika
- 1 can coconut milk (13.5 oz)
- 2 tbsp vegetable oil
- Salt and pepper to taste
- Fresh cilantro for garnish
Instructions
- Heat oil in a large skillet over medium heat.
- Add chopped onion, garlic, and ginger; sauté until fragrant.
- Stir in curry powder, turmeric, and paprika; cook for 1 minute.
- Add chicken pieces and cook until browned on all sides.
- Pour in coconut milk; bring to a simmer.
- Add mango slices; cook for 10 minutes until sauce thickens and chicken is cooked through.
- Season with salt and pepper, garnish with cilantro, and serve hot with steamed rice.
Notes
- You can substitute cream for coconut milk for a richer taste.
- Adjust spice levels according to your preference.
- Best served with jasmine or basmati rice.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Method: Stovetop
- Cuisine: Asian
- Diet: Gluten-Free
Nutrition
- Serving Size: 1 bowl
- Calories: 430 Kcal
- Sugar: 12g
- Sodium: 320mg
- Fat: 24g
- Saturated Fat: 15g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 4g
- Protein: 30g
- Cholesterol: 90mg