Mango Chicken Curry
A delightful fusion of tender chicken and sweet mango puree, this Mango Chicken Curry offers a perfect balance of flavors for a comforting meal.
Ingrédients
Main Ingredients
- 2 cups diced chicken breast
- 1 cup mango puree Use fresh or canned puree.
- 1 medium onion, chopped
- 2 cloves garlic, minced
- 1 tablespoon ginger, grated
- 2 tablespoons curry powder Adjust to taste.
- 1 can coconut milk Canned coconut milk recommended.
- 2 tablespoons vegetable oil
- to taste Salt
Substitutes
- 1 cup almond or oat milk Use as a substitute for coconut milk if needed.
Instructions
Preparation
- Gather all your ingredients. Dice the chicken breast into even cubes for uniform cooking. Chop the onion, mince the garlic, and grate the ginger.
Cooking the Base
- Heat the vegetable oil in a large skillet over medium heat. Once hot, add the chopped onion and sauté until it becomes translucent, about 3-4 minutes.
- Stir in the minced garlic and grated ginger. Cook for an additional minute.
Cooking the Chicken
- Add the diced chicken to the skillet. Sauté until browned on all sides, about 5-7 minutes.
Adding Spices
- Sprinkle the curry powder over the chicken mixture and stir well, toasting the spices for about 2 minutes.
Final Mixing
- Pour in the mango puree, stirring it into the chicken and spices.
- Pour the can of coconut milk into the skillet and mix well.
Simmering
- Cover the skillet and let it simmer for about 20 minutes, stirring occasionally.
Notes
Serve with rice or naan bread. This curry is excellent for meal prep and can be enjoyed for days. Adjust the spice level as needed.