Ingredients
Scale
- 1 lb boneless chicken thighs, cut into pieces
- 2 ripe mangoes, peeled and sliced
- 1 onion, chopped
- 3 cloves garlic, minced
- 1 can coconut milk
- 2 tablespoons curry powder
- 1 teaspoon turmeric
- 1 teaspoon paprika
- Salt and pepper to taste
- 2 tablespoons oil
- Fresh cilantro for garnish
Instructions
- Heat oil in a large skillet over medium heat.
- Add chopped onion and garlic, sauté until translucent.
- Add chicken pieces and cook until browned.
- Stir in curry powder, turmeric, paprika, salt, and pepper.
- Add mango slices and cook for 5 minutes.
- Pour in coconut milk, simmer for 15-20 minutes until sauce thickens and chicken is cooked through.
- Garnish with fresh cilantro and serve hot over steamed rice.
Notes
- Adjust spice levels by adding more curry powder or chili.
- Use ripe mangoes for the sweetest flavor.
- This dish pairs well with jasmine rice or naan bread.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Method: Stovetop
- Cuisine: International
- Diet: Gluten-free
Nutrition
- Serving Size: 1 plate
- Calories: 450 kcal Kcal
- Sugar: 12 g
- Sodium: 350 mg
- Fat: 25 g
- Saturated Fat: 15 g
- Unsaturated Fat: 8 g
- Trans Fat: 0 g
- Carbohydrates: 45 g
- Fiber: 4 g
- Protein: 25 g
- Cholesterol: 80 mg