Ingredients
Scale
- 2 large chicken breasts, cut into chunks
- 1 ripe mango, peeled and sliced
- 1 onion, chopped
- 3 cloves garlic, minced
- 1 tablespoon ginger, grated
- 1 can coconut milk (13.5 oz)
- 2 tablespoons curry powder
- 1 teaspoon turmeric
- 1 teaspoon paprika
- Salt and pepper to taste
- Fresh cilantro for garnish
- Oil for cooking
Instructions
- Heat oil in a large skillet over medium heat. Add chopped onion and cook until translucent.
- Add garlic, ginger, curry powder, turmeric, and paprika; cook for 1 minute until fragrant.
- Stir in chicken chunks,season with salt and pepper, and cook until browned.
- Pour in coconut milk and bring to a simmer. Add mango slices and cook for 10 minutes until chicken is cooked through and sauce thickens.
- Garnish with fresh cilantro and serve hot with rice or naan.
Notes
- Adjust spice level by adding chili flakes.
- Use ripe mango for the best flavor and sweetness.
- This dish pairs well with jasmine rice or crusty bread.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Method: Sauté, simmer
- Cuisine: Asian-inspired
- Diet: Gluten-Free
Nutrition
- Serving Size: 1 bowl
- Calories: 350 Kcal
- Sugar: 12g
- Sodium: 650mg
- Fat: 18g
- Saturated Fat: 12g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 4g
- Protein: 25g
- Cholesterol: 80mg