Course: Main Course
Cuisine: Indian
This Mango Coconut Chicken Curry is a delightful fusion of sweet and savory flavors. Tender chunks of chicken simmered in a creamy coconut-curry sauce infused with the tropical sweetness of mango, creating a dish that is rich, aromatic, and utterly satisfying.
TIME
Prep: 15 minutes
Cook: 25 minutes
Total: 40 minutes
SERVINGS
Servings: 4
Calories: 380 per serving
DIET
Diet: Gluten-free, Dairy-free
Ingredients
- 1 lb boneless, skinless chicken thighs, cut into chunks
- 1 tbsp coconut oil
- 1 onion, finely chopped
- 3 cloves garlic, minced
- 1 tbsp ginger, grated
- 1 red bell pepper, sliced
- 1 ripe mango, peeled and diced
- 2 tbsp curry powder
- 1 can (14 oz) coconut milk
- 1 cup chicken broth
- 2 tbsp lime juice
- Salt and pepper to taste
- Fresh cilantro, for garnish
- Cooked rice, for serving
Instructions
- 1. In a large skillet, heat the coconut oil over medium-high heat. Add the chicken and cook until lightly browned. Remove the chicken from the skillet and set aside.
- 2. In the same skillet, add the onion, garlic, and ginger, and sauté until the onions are soft and translucent.
- 3. Stir in the red bell pepper, mango, and curry powder, and cook for a few minutes until the flavors meld together.
- 4. Pour in the coconut milk and chicken broth. Bring the mixture to a simmer.
- 5. Return the chicken to the skillet and let it simmer in the sauce for about 15-20 minutes, or until the chicken is cooked through and the flavors have developed.
- 6. Stir in the lime juice and season with salt and pepper to taste. Garnish with fresh cilantro.
- 7. Serve the Mango Coconut Chicken Curry over cooked rice.
Cooking Notes
- Adjust the amount of curry powder according to your spice preference.
- For a richer sauce, you can use full-fat coconut milk.
Beer, Wine, Cocktail Pairings
- Beer Pairing: India Pale Ale (IPA)
- Wine Pairing: Riesling or Gewürztraminer
- Cocktail Pairing: Mango Mojito
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