Ingredients
Scale
- 1 lb boneless chicken breasts, cut into pieces
- 2 ripe mangoes, peeled and chopped
- 1 onion, diced
- 3 cloves garlic, minced
- 1 tablespoon ginger, grated
- 2 tablespoons curry powder
- 1 can (14 oz) coconut milk
- 2 tablespoons vegetable oil
- Salt and pepper to taste
- Fresh cilantro for garnish
Instructions
- Heat oil in a large skillet over medium heat.
- Cook diced onion until translucent, about 5 minutes.
- Add garlic and ginger; cook for another minute.
- Stir in curry powder, cook for 30 seconds to release flavors.
- Add chicken pieces, cook until browned on all sides, about 8 minutes.
- Pour in coconut milk, bring to a simmer.
- Add chopped mangoes, cook for 10 minutes until chicken is cooked through and sauce thickens.
- Season with salt and pepper, garnish with cilantro, and serve over steamed rice.
Notes
- Adjust curry powder for spice preference.
- Use ripe mangoes for maximum sweetness.
- Best served immediately but can be stored refrigerated for up to 2 days.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Method: Stovetop
- Cuisine: International
- Diet: Gluten-Free
Nutrition
- Serving Size: 1 plate
- Calories: 450 kcal Kcal
- Sugar: 12 g
- Sodium: 650 mg
- Fat: 25 g
- Saturated Fat: 15 g
- Unsaturated Fat: 8 g
- Trans Fat: 0 g
- Carbohydrates: 40 g
- Fiber: 4 g
- Protein: 30 g
- Cholesterol: 85 mg