Ingredients
Scale
- 1 lb chicken breasts, cut into chunks
- 2 ripe mangoes, peeled and pureed
- 1 onion, diced
- 3 garlic cloves, minced
- 1 tablespoon ginger, grated
- 1 teaspoon turmeric
- 1 teaspoon cumin
- 1 teaspoon coriander
- 1 can coconut milk (13.5 oz)
- 2 tablespoons olive oil
- Salt and pepper to taste
Instructions
- Heat olive oil in a large skillet over medium heat.
- Sauté diced onion, minced garlic, and grated ginger until fragrant and translucent.
- Add spices: turmeric, cumin, and coriander, and cook for another minute.
- Add chicken chunks, season with salt and pepper, and cook until browned.
- Stir in mango pureé and coconut milk, simmer until chicken is cooked through and sauce thickens (about 10-15 minutes).
- Adjust seasoning and garnish with fresh cilantro before serving.
Notes
- You can substitute chicken thighs for breasts for extra juiciness.
- If the sauce reduces too much, add a splash of water or broth.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Method: Stovetop
- Cuisine: Asian
- Diet: Gluten-Free
Nutrition
- Serving Size: 1 bowl
- Calories: 350 kcal Kcal
- Sugar: 15 g
- Sodium: 300 mg
- Fat: 20 g
- Saturated Fat: 12 g
- Unsaturated Fat: 8 g
- Trans Fat: 0 g
- Carbohydrates: 30 g
- Fiber: 4 g
- Protein: 25 g
- Cholesterol: 75 mg