Mango Coconut Curry Chicken (30 Minutes)

Print

Print Recipe

This dish combines the succulent flavors of tender chicken, creamy coconut milk, and aromatic spices, all brought together with the sweetness of mangoes and the heartiness of chickpeas. The result is a tantalizing combination of savory and sweet, with a touch of heat and a burst of tropical flavors. Each bite is a delightful journey that will transport your taste buds to faraway lands. Let’s begin!

Ingredients

Units Scale
  • 1 lb chicken breast, cut into bite-sized pieces
  • 1 mango, peeled and diced
  • 1 can coconut milk (13.5 oz)
  • 1 can chickpeas (15 oz), drained and rinsed
  • 1 onion, finely chopped
  • 3 cloves garlic, minced
  • 1 tablespoon curry powder
  • 1 teaspoon turmeric powder
  • 1/2 teaspoon cayenne pepper (adjust to taste)
  • Salt, to taste
  • Fresh parsley or cilantro, for garnish
  • Cooked rice or naan bread, for serving

Instructions

  1. In a large skillet or pan, heat some oil over medium heat. Add the chopped onion and minced garlic, and sauté until they turn golden and fragrant.
  2. Add the chicken breast pieces to the pan and cook until they are lightly browned on all sides.
  3. Sprinkle the curry powder, turmeric powder, cayenne pepper, and salt over the chicken. Stir well to coat the chicken with the spices.
  4. Pour in the coconut milk and bring the mixture to a gentle simmer. Let it cook for about 10 minutes, or until the chicken is cooked through and tender.
  5. Add the diced mango and drained chickpeas to the skillet. Stir gently to combine all the ingredients. Allow it to cook for another 2-3 minutes, just until the mango is heated through.
  6. Taste and adjust the seasoning if needed. If you prefer a thicker sauce, you can simmer for a few more minutes until desired consistency is achieved.
  7. Remove from heat and garnish with fresh parsley or cilantro.
  8. Serve the mango coconut curry chicken over cooked rice or with warm naan bread on the side.

Notes

To enhance the flavors, marinate the chicken in a mixture of yogurt, ginger, and garlic before cooking. This will add a tenderizing effect and infuse the meat with additional flavors. Feel free to adjust the level of spiciness by increasing or reducing the amount of cayenne pepper. If you prefer a thicker sauce, you can add a tablespoon of cornstarch mixed with water to the simmering curry. This dish pairs beautifully with steamed basmati rice or fluffy naan bread. Enjoy!

Chef’s tip: For added freshness, serve with a side of cucumber raita or a simple green salad.

*Please keep in mind that the following nutritional information is based on estimates and can vary depending on the specific brands and ingredients used.

Nutrition

Find it online: https://www.heresyourdinner.com/mango-coconut-curry-chicken-30-minutes/