Ingredients
Scale
- 1 lb chicken breasts, cut into bite-sized pieces
- 2 ripe mangoes, peeled and sliced
- 1 onion, finely chopped
- 3 cloves garlic, minced
- 1 tbsp ginger, grated
- 1 tbsp curry powder
- 1 tsp turmeric
- 1 tsp cumin
- 1 can coconut milk (13.5 oz)
- 2 tbsp vegetable oil
- Salt and pepper to taste
Instructions
- Heat oil in a large pan over medium heat. Add onions and cook until translucent.
- Add garlic and ginger, sauté for 1 minute.
- Stir in curry powder, turmeric, and cumin; cook for 30 seconds.
- Add chicken pieces, cook until browned on all sides.
- Pour in coconut milk, bring to a simmer.
- Add mango slices, cook for 10 minutes until flavorful and thickened.
- Season with salt and pepper. Serve hot with rice or naan.
Notes
- You can substitute chicken with shrimp or tofu for variation.
- Adjust spice levels by increasing curry powder for more heat.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Method: Stove-top
- Cuisine: International
- Diet: Gluten-Free
Nutrition
- Serving Size: 1 plate
- Calories: 350 Kcal
- Sugar: 10g
- Sodium: 500mg
- Fat: 22g
- Saturated Fat: 15g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 3g
- Protein: 30g
- Cholesterol: 75mg