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Mango Chicken Curry

Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings 4 servings
Calories 450
A flavorful and vibrant curry combining ripe mangoes with tender chicken, perfect for a quick and satisfying meal.

Ingredients

Ghee and oils

  • 1 tbsp ghee (or coconut oil)

Vegetables

  • 1 onion onion (chopped)
  • 1 inch fresh ginger (grated)
  • 4 cloves garlic cloves (minced)

Spices

  • 2 tbsp curry powder
  • 0.5 tsp ground cumin
  • 1 tsp sea salt (plus more to taste)
  • 0.5 tsp ground black pepper (plus more to taste)

Fruits

  • 2 ripe mangos ripe mangos (pureed) (or use 2 cups frozen)

Coconut milk

  • 1 13.5 oz can full fat coconut milk

Vinegar

  • 2 tbsp apple cider vinegar

Chicken

  • 1.5 lb boneless skinless chicken thighs (or breasts, cut into bite-sized pieces)

Garnish

  • Chopped cilantro Chopped cilantro (for garnish)

Instructions 

  • Heat ghee in a large skillet over medium-high heat. Sauté onion for 3-4 minutes until translucent.
  • Add ginger, garlic, curry powder, cumin, salt, and pepper; cook for 1 minute until fragrant.
  • Pour in mango puree, coconut milk, and vinegar; bring to boil, then simmer for 2 minutes.
  • Add chicken, simmer covered for 10 minutes until cooked through. Taste and adjust seasoning.
  • Serve over rice or cauliflower rice, garnished with cilantro.

Notes

For extra flavor, add a squeeze of lime before serving.
Calories: 450kcal
Cost: $15
Course: Main Course
Cuisine: Indian
Keyword: Chicken, Curry, Mango