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A bowl of creamy mango chicken curry topped with fresh cilantro

Mango Chicken Curry

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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings 4 servings
Calories 425 kcal

Ingredients
  

  • 600 g chicken breast, cut into 2cm cubes
  • 1 cup mango puree
  • 400 ml full -fat coconut milk
  • 1 large yellow onion, finely diced
  • 3 cloves garlic , minced
  • 1 tablespoon fresh ginger, grated
  • 2 tablespoons vegetable oil
  • 1 tablespoon mild curry powder
  • 1 teaspoon ground turmeric
  • 1 teaspoon garam masala
  • 0.5 teaspoon sea salt
  • 0.25 cup fresh cilantro, chopped for garnish

Instructions
 

  • Heat vegetable oil in a large skillet or deep pan over medium-high heat.
  • Add the diced onion and sauté for 5 minutes until translucent and soft.
  • Stir in the garlic and ginger, cooking for 60 seconds until fragrant.
  • Add the cubed chicken to the pan and sear until browned on all sides, approximately 5-7 minutes.
  • Incorporate the curry powder, turmeric, and garam masala, stirring continuously for 1 minute to toast the spices.
  • Pour in the mango puree and coconut milk, stirring to deglaze the pan and combine ingredients.
  • Reduce heat to low and simmer for 15 minutes until the sauce has thickened and the chicken reaches an internal temperature of 74°C (165°F).
  • Season with salt according to preference.
  • Remove from heat and garnish with fresh cilantro before serving.