Ingredients
Scale
- 1 lb chicken thighs, boneless and skinless
- 2 ripe mangoes, peeled and diced
- 1 onion, chopped
- 3 cloves garlic, minced
- 1 tablespoon ginger, grated
- 1 can coconut milk (13.5 oz)
- 2 tablespoons curry powder
- 1 tablespoon olive oil
- Salt and pepper to taste
- Fresh cilantro for garnish
Instructions
- Heat olive oil in a large skillet over medium heat.
- Add chopped onion, cook until translucent.
- Stir in garlic and ginger, cook for 1 minute.
- Add chicken thighs, cook until browned on all sides.
- Sprinkle curry powder, stir well to coat the chicken evenly.
- Pour in coconut milk, bring to a simmer.
- Add diced mangoes, cook for 10 minutes until sauce thickens.
- Season with salt and pepper, garnish with cilantro before serving.
Notes
- You can substitute chicken with shrimp for a seafood variation.
- Serve over steamed jasmine rice or with naan bread for a complete meal.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Method: Stovetop
- Cuisine: International
- Diet: Gluten-Free
Nutrition
- Serving Size: 1 bowl
- Calories: 380 Kcal
- Sugar: 7g
- Sodium: 420mg
- Fat: 20g
- Saturated Fat: 10g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 4g
- Protein: 25g
- Cholesterol: 85mg