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Mango Chicken Curry

Mango Chicken Curry

Delicious Mango Chicken Curry made with chicken, mangoes, and a blend of spices for a savory and sweet flavor.
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Prep Time 20 minutes
Cook Time 40 minutes
Total Time 1 hour
Course Main Course
Cuisine Indian
Servings 6 servings
Calories 420 kcal

Equipment

  • large sauté pan
  • blender

Ingredients
  

Base Ingredients

  • 2 tablespoons vegetable oil
  • 1 large onion, chopped (1 ½ to 2 cups)
  • ½ medium red bell pepper, chopped
  • 2 cloves garlic, minced
  • 2 tablespoons fresh minced ginger
  • 2 tablespoons yellow curry powder
  • ½ teaspoon ground cumin
  • 2 mangos, peeled and diced
  • 2 tablespoons apple cider vinegar or white vinegar
  • 1 13.5-ounce can full-fat coconut milk (see recipe note)
  • 1 ¼ pounds skinless boneless chicken thighs or breasts, cut into 1-inch pieces
  • ⅓ cup golden raisins optional
  • Kosher salt
  • freshly ground black pepper
  • Cilantro for garnish
  • Cooked rice to serve

Instructions
 

Cooking Steps

  • Heat oil in a large sauté pan over medium heat. Add onions and bell pepper and cook, stirring occasionally, until soft, about 5 minutes.
  • Add the garlic and ginger and cook for another minute.
  • Add the curry powder and cumin, cook for a few more minutes. If anything begins to stick too much to the bottom of the pan, add a little more oil.
  • Add the vinegar, coconut milk, and one of the two chopped mangos to the pan. Increase the heat and bring to a boil, then lower the heat to maintain a low simmer for about 15 minutes, stirring occasionally.
  • Remove the pan from heat. Scoop the sauce into a blender. Purée the sauce, pulsing until smooth. Return the sauce to the pan.
  • Add chicken and raisins (if using) to the pan and return to a low simmer. Cover the pan and let cook for 8 to 10 minutes.
  • Add the remaining chopped mango, then stir in the cream, if using. Cook at a very low temperature for another minute or two, uncovered.
  • If a little too sweet, add a little more vinegar. If not sweet enough, you can add a dash of sugar. Add salt and pepper to taste.
  • Serve over rice and garnish with cilantro, if desired.

Notes

If using low-fat coconut milk, add 2 tablespoons of heavy whipping cream to the recipe at the end.

Nutrition

Serving: 1bowlCalories: 420kcalCarbohydrates: 32gProtein: 28gFat: 20gSaturated Fat: 12gPolyunsaturated Fat: 1gMonounsaturated Fat: 6gCholesterol: 95mgSodium: 600mgPotassium: 850mgFiber: 3gSugar: 10gVitamin A: 12IUVitamin C: 50mgCalcium: 4mgIron: 10mg
Keyword Chicken, Curry, dinner, easy recipe, Mango, Mango Chicken Curry
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