Mango Chicken Curry (Print Version)

# Ingredients:

01 - A splash of olive oil (2 tablespoons).
02 - Diced chicken breast, 1 pound.
03 - One medium-sized onion, chopped.
04 - Minced garlic, two cloves.
05 - Grated ginger, about an inch-long piece.
06 - Curry powder, 1 tablespoon.
07 - Turmeric powder, 1 teaspoon.
08 - Cumin powder, 1 teaspoon.
09 - Half a teaspoon of chili powder, optional.
10 - A 13.5 oz can of coconut milk.
11 - 1 cup of broth (chicken).
12 - Two mangoes, peeled and cut into cubes.
13 - Add salt and pepper based on your preference.
14 - Chopped cilantro for topping.
15 - Cooked quinoa or rice to go with it.
16 - Optional: Naan bread on the side.

# Instructions:

01 - Heat oil, season the chicken with salt and pepper, and cook for 5-7 minutes until brown. Take it out of the pan.
02 - Cook onions for a couple of minutes, then toss in garlic and ginger for another 1-2 minutes.
03 - Mix in the cumin, turmeric, curry powder, and optional chili powder. Let it cook for a minute or two.
04 - Add in chicken broth and coconut milk. Return chicken to the pan and let it gently cook for 10-15 minutes until thickened.
05 - Stir in mango pieces and gently warm them up for 5 minutes. Adjust the salt or spices if needed.
06 - Place over cooked rice, sprinkle cilantro, and serve with naan bread if you like.

# Notes:

01 - Spiciness can be tweaked to your liking.
02 - Go for firm, ripe mangoes for the best texture.

Back