Ingredients
Scale
- 1 lb chicken breast, diced
- 2 ripe mangoes, peeled and sliced
- 1 onion, chopped
- 3 garlic cloves, minced
- 1 tbsp ginger, grated
- 1 can coconut milk (13.5 oz)
- 2 tbsp curry powder
- 1 tsp turmeric
- 1 tbsp olive oil
- Salt and pepper to taste
Instructions
- Heat olive oil in a large skillet over medium heat.
- Cook diced chicken until golden and cooked through. Remove and set aside.
- Sauté onions, garlic, and ginger until fragrant and translucent.
- Add curry powder and turmeric, cook for 1 minute.
- Pour in coconut milk, bring to a simmer.
- Return chicken to skillet, add mango slices, and cook for 5-7 minutes until flavors meld and sauce thickens.
- Season with salt and pepper. Serve hot with rice or naan.
Notes
- Use ripe mangoes for the best sweetness and flavor.
- Adjust spice level with more curry powder if desired.
- This dish pairs excellently with jasmine rice or fluffy naan bread.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Method: Stovetop
- Cuisine: Asian
- Diet: Gluten-Free
Nutrition
- Serving Size: 1 bowl
- Calories: 350 Kcal
- Sugar: 15g
- Sodium: 600mg
- Fat: 20g
- Saturated Fat: 12g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 4g
- Protein: 25g
- Cholesterol: 80mg