Ingredients
Scale
- 1 lb chicken breast, cut into chunks
- 2 ripe mangoes, peeled and pureed
- 1 onion, chopped
- 3 cloves garlic, minced
- 1 tablespoon curry powder
- 1 teaspoon turmeric
- 1 cup coconut milk
- 2 tablespoons 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 and minced garlic, sauté until translucent.
- Stir in curry powder and turmeric, cook for 1 minute.
- Add chicken chunks, cook until browned on all sides.
- Pour in mango puree and coconut milk, stir well.
- Season with salt and pepper, simmer for 20 minutes until chicken is cooked through and sauce thickens.
- Garnish with fresh cilantro before serving.
Notes
- You can substitute chicken thighs for leaner protein options.
- Serve with steamed rice or naan bread for a complete meal.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Method: Stovetop
- Cuisine: Tropical/International
- Diet: Gluten-Free
Nutrition
- Serving Size: 1 plate
- Calories: 450 Kcal
- Sugar: 12g
- Sodium: 350mg
- Fat: 22g
- Saturated Fat: 14g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 5g
- Protein: 30g
- Cholesterol: 90mg