Mango Chicken Curry

Name: Mango Chicken Curry
Prep time: 10 min
Cook time: 25 min
Total time: 35 min
Yield: 4 servings
Ingredients: 2 tbsp oil; 1 brown onion; 2 tsp minced garlic; 4 tsp minced ginger; 1 tbsp yellow curry powder; 1 tsp cumin; 1 tsp Turmeric; 1 tsp salt; 2 large chicken breasts; 2 cups chopped mango; 1 cup PLAIN yogurt; ½ cup water; ½ cup almond flour; chopped cilantro; cooked rice

User Reviews

4.9

27 reviews

Excellent

Prep Time
10 mins
Cook Time
10 mins
Total Time
35 mins
Servings
4 servings
Calories
380 kcal
Course
Main Course

Mango Chicken Curry

Daniel Levine

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Mango Curry Chicken is a flavorful dish combining tender pieces of chicken with a rich and aromatic curry sauce infused with the sweet and tangy flavor of mangoes! Enjoyed with fluffy rice or warm naan, this is a wonderful weeknight dinner the whole family will love.

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Ingredients

Servings

2 tbsp oil
1 brown onion sliced
2 tsp minced garlic
4 tsp minced ginger
1 tbsp yellow curry powder
1 tsp cumin
1 tsp Turmeric
1 tsp salt
2 large chicken breasts diced, or 3 medium chicken breasts
2 cups chopped mango fresh or thawed
1 cup PLAIN yogurt
½ cup water
½ cup almond flour or regular flour, see note
chopped cilantro to serve
cooked rice to serve

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Instructions

Heat the oil in a large skillet, shallow casserole or frying pan over a medium high heat. Once it is shimmering, add the onions and cook until soft and starting to brown.
Stir in the minced garlic and ginger, and cook for a minute until fragrant. Then, stir in the curry powder, cumin, turmeric and salt, and cook for a minute more.
Add the chicken and stir so that the pieces are coated in the onion and spice mixture. Cook for another 5 minutes or so, stirring occasionally until the chicken is no longer visibly raw (though the pieces will not yet be cooked through!)
Stir in the mango, yogurt, water and almond flour, and reduce the heat to medium. Allow the curry to simmer for 10 minutes until the sauce has thickened and the chicken pieces have cooked through.
Check to see if you want to add any more salt before serving with the rice and cilantro.

Notes

If you can, use coarse rather than superfine almond flour for a better texture of curry.
If you can, use coarse rather than superfine almond flour for a better texture of curry.

Nutrition Information

Show Details

Calories 380kcal (19%) Carbohydrates 23g (8%) Protein 31g (62%) Fat 20g (31%) Saturated Fat 3g (15%) Polyunsaturated Fat 3g Monounsaturated Fat 6g Trans Fat 0.04g Cholesterol 80mg (27%) Sodium 746mg (31%) Potassium 751mg (21%) Fiber 4g (16%) Sugar 16g (32%) Vitamin A 1009IU (20%) Vitamin C 35mg (39%) Calcium 142mg (14%) Iron 2mg (11%)

Nutrition Facts

Serving: 4servings

Amount Per Serving

Calories 380 kcal

% Daily Value*

Calories	380kcal	19%
Carbohydrates	23g	8%
Protein	31g	62%
Fat	20g	31%
Saturated Fat	3g	15%
Polyunsaturated Fat	3g	18%
Monounsaturated Fat	6g	30%
Trans Fat	0.04g	2%
Cholesterol	80mg	27%
Sodium	746mg	31%
Potassium	751mg	16%
Fiber	4g	16%
Sugar	16g	32%
Vitamin A	1009IU	20%
Vitamin C	35mg	39%
Calcium	142mg	14%
Iron	2mg	11%