Ingredients
Scale
- 1 lb boneless chicken breasts, diced
- 1 ripe mango, peeled and sliced
- 1 onion, finely chopped
- 3 cloves garlic, minced
- 1 tbsp ginger, grated
- 1 can coconut milk
- 2 tbsp curry powder
- 1 tbsp olive oil
- Salt and pepper to taste
- Fresh cilantro for garnish
Instructions
- Heat olive oil in a large skillet over medium heat.
- Add chopped onion and cook until translucent.
- Stir in garlic and ginger; sauté for 1 minute.
- Add the diced chicken and cook until browned.
- Sprinkle curry powder over chicken and stir well.
- Pour in coconut milk, season with salt and pepper, and bring to a simmer.
- Add sliced mango and cook for 10 minutes until sauce thickens.
- Garnish with fresh cilantro and serve hot over rice.
Notes
- Use ripe mango for the best sweetness and flavor.
- Adjust curry spice level to taste by adding chili flakes.
- This dish pairs beautifully with jasmine rice or naan bread.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Method: Stovetop
- Cuisine: Asian
- Diet: Gluten-Free
Nutrition
- Serving Size: 1 bowl
- Calories: 420 Kcal
- Sugar: 12g
- Sodium: 650mg
- Fat: 25g
- Saturated Fat: 15g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 4g
- Protein: 28g
- Cholesterol: 85mg