Description
A delightful and aromatic Mango Chicken Curry that blends tender chicken pieces with sweet mango, creamy coconut milk, and exotic Thai spices. This dish is a perfect balance of flavors that will transport your taste buds to Southeast Asia with every bite.
Ingredients
Scale
For the Curry:
- 1 ½ pounds boneless, skinless chicken thighs, cut into bite-sized pieces
- 1 tablespoon vegetable oil
- 1 small onion, finely chopped
- 2 cloves garlic, minced
- 1 tablespoon fresh ginger, grated
- 2 tablespoons red curry paste
- 1 teaspoon ground turmeric
- 1 teaspoon ground cumin
- 1 mango, peeled and diced
- 1 cup canned coconut milk
- ½ cup chicken broth
- 1 tablespoon fish sauce
- 1 tablespoon brown sugar
- Salt and pepper to taste
For Serving:
- Fresh cilantro for garnish
- Cooked jasmine rice
Instructions
- Sauté Aromatics: Heat oil in a skillet, sauté onion until translucent, then add garlic and ginger.
- Add Spices: Stir in curry paste, turmeric, and cumin; cook until fragrant.
- Cook Chicken: Brown chicken pieces, then add mango, coconut milk, broth, fish sauce, and sugar. Simmer until chicken is cooked through.
- Season and Serve: Adjust seasoning with salt and pepper. Serve hot over jasmine rice, garnished with cilantro.
Notes
- For extra heat, add a diced chili or more curry paste.
- You can substitute chicken breast if preferred, though thighs offer more flavor.
- Use ripe, sweet mango for best results.
Nutrition
- Serving Size: 1 ½ cups
- Calories: 420
- Sugar: 14g
- Sodium: 610mg
- Fat: 22g
- Saturated Fat: 13g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 26g
- Fiber: 3g
- Protein: 32g
- Cholesterol: 110mg
