Introduction:
This Creamy Coconut Mango Chicken Curry combines the rich flavors of tender chicken simmered in a fragrant coconut milk sauce with the natural sweetness of ripe mangoes. Inspired by tropical cuisines, this dish is both comforting and refreshing — perfect for a weeknight dinner or a special occasion. No complicated ingredients, just simple steps to create a deliciously unique curry!
Ingredients:
1 lb (450g) boneless, skinless chicken thighs, cut into bite-sized pieces
1 ripe mango, peeled and diced
1 can (14 oz) coconut milk
1 medium onion, finely chopped
3 cloves garlic, minced
1-inch piece of ginger, grated
2 tbsp curry powder
1 tsp turmeric powder
1 tbsp olive oil or coconut oil
1 cup chicken broth
Salt and pepper, to taste
Fresh cilantro, chopped (for garnish)
Cooked rice or naan bread, for serving
Instructions:
Heat the oil in a large skillet or pot over medium heat. Add the onion and sauté until translucent, about 5 minutes.
Add the garlic and ginger, cooking for another minute until fragrant.
Stir in the curry powder and turmeric, toasting the spices gently for 1-2 minutes.
Add the chicken pieces, cooking until lightly browned on all sides, about 5-7 minutes.
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