Ingredients
Scale
- 1 lb boneless chicken breasts, cubed
- 2 ripe mangoes, peeled and diced
- 1 onion, chopped
- 3 cloves garlic, minced
- 1 tbsp ginger, grated
- 1 can coconut milk (13.5 oz)
- 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, garlic, and ginger; sauté until fragrant.
- Stir in curry powder and cook for 1 minute.
- Add chicken cubes, season with salt and pepper, and cook until browned.
- Pour in coconut milk and bring to a simmer.
- Add diced mango and cook until the sauce thickens and chicken is cooked through.
- Garnish with fresh cilantro before serving.
Notes
- You can substitute chicken with shrimp or tofu for variations.
- Add a splash of lime juice for extra tang.
- Serve over steamed rice or with warm naan bread.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Method: Sauté, simmer
- Cuisine: Asian-inspired
- Diet: Gluten-Free
Nutrition
- Serving Size: 1 bowl
- Calories: 350 Kcal
- Sugar: 12g
- Sodium: 450mg
- Fat: 20g
- Saturated Fat: 15g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 4g
- Protein: 25g
- Cholesterol: 75mg