Mango Curry Chicken
User Reviews
5
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Prep Time
10 mins
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Cook Time
20 mins
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Marinate Time
30 mins
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Total Time
1 hr
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Servings
6
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Calories
341 kcal
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Course
Main Course
Mango Curry Chicken
Description
This Mango Curry Chicken recipe starts with bite-size chicken pieces marinated in a mixture of plain Greek yogurt, lemon juice, sugar, minced garlic, ginger paste, garam masala, cumin, turmeric, cayenne pepper, and salt. The marinade tenderizes the chicken while layering warm, fragrant spice flavors.
The mango is pureed separately, then combined with the cooked chicken along with coconut milk or cream. Simmering the mixture on low heat allows the sauce to thicken and for the chicken to fully absorb the fruity and creamy curry flavors. The dish is not intensely spicy but emphasizes aromatic spices and a touch of heat moderated by the sweetness of mango.
Mango Curry Chicken is typically served over hot steamed rice to soak up the flavorful sauce. Garnishing the curry with fresh cilantro and chopped cashews or almonds adds fresh herbal and crunchy nutty textures.
This recipe allows flexibility with chicken cuts; tenders or boneless skinless thighs can be substituted. The spiciness can be adjusted by varying the amount of garam masala and cayenne pepper based on personal preference.
Ingredients
- 2 lbs chicken breast cut into bite size pieces (See Note 1)
- 2 cups Mango thawed if frozen, chunks
Marinade
- 1/2 cup yogurt plain, Greek
- 1 tbsp lemon juice
- 1 tbsp sugar
- 2 garlic minced, cloves
- 1 tbsp ginger paste
- 2 tsp garam masala seasoning (See Note 2)
- 1 1/2 tsp cumin ground
- 1 tsp kosher salt
- 1 tsp cayenne pepper See Note 3
- 1 1/2 tsp turmeric powder
Cooking
- 1 tbsp vegetable oil
- 1 cup coconut milk or cream, full fat
Garnish
- cilantro
- 1/2 cup cashews optional, chopped, or almonds
Instructions
- Whisk marinade ingredients to combine, then add to a bowl with chicken. Cover and refrigerate for an hour.
- Using an immersion blender or stick blender, puree the mango and set aside.
- Heat vegetable oil over high heat in large fry pan. Add marinated chicken and cook for 3-5 minutes, or until the chicken is white all over - it doesn't really brown due to the marinade.
- Add mango puree and coconut milk or cream, stirring to combine. Turn heat to low and simmer for 15 minutes uncovered. Sauce will thicken.
- Season with salt if needed. Remove from heat. Serve over steamed rice of choice. Garnish with cilantro leaves and chopped nuts if desired.
Notes
- Chicken tenders or boneless, skinless thigh meat can be used instead of breast meat.
- Adjust the amount of garam masala and cayenne pepper to control spiciness according to taste preferences.
- This dish balances warm spices with fruity sweetness rather than high heat.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6Serving
Amount Per Serving
Calories 341 kcal
% Daily Value*
| Calories | 341kcal | 17% |
| Carbohydrates | 16g | 5% |
| Protein | 36g | 72% |
| Fat | 15g | 23% |
| Saturated Fat | 10g | 50% |
| Trans Fat | 1g | 50% |
| Cholesterol | 98mg | 33% |
| Sodium | 577mg | 24% |
| Potassium | 828mg | 18% |
| Fiber | 2g | 8% |
| Sugar | 13g | 26% |
| Vitamin A | 1009IU | 20% |
| Vitamin C | 31mg | 34% |
| Calcium | 49mg | 5% |
| Iron | 3mg | 17% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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