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Easy Mango and Coconut Chicken Curry

Easy Mango and Coconut Chicken Curry

Looking for curry-in-a-hurry? Look no further than this easy, aromatic, sweet and spicy Mango and Coconut Chicken Curry recipe. One bite of this Indian-inspired curry of sweet mango, creamy coconut milk and kickin' spices and you'll be transported straight to the Taj Mahal.


Bite Me Bit

"I realize that when I met you at the turkey curry buffet, I was unforgivably rude, and wearing a reindeer jumper.”

-Mark Darcy, Bridget Jones' Diary

Ingredients

5 boneless, skinless chicken breast halves, thinly sliced
½ cup coconut milk
½ tsp kosher salt
¼ tsp freshly ground black pepper

2 tbsp vegetable oil
1 large white onion, chopped
1 large red bell pepper, chopped
1 large garlic clove, minced
2 tbsp yellow curry powder, mild, medium or hot depending on your spice preference
2 tsp grated fresh ginger
½ tsp ground cumin
½ tsp kosher salt
¼ tsp freshly ground black pepper
1¼ cups water
2 tbsp apple cider vinegar
1 cup peeled and diced ripe mango

1½ cups peeled ripe mango, cut into 1-inch cubes
½ cup coconut milk

Directions

1) Place sliced chicken in a large resealable plastic bag, add ½ cup coconut milk, ½ tsp salt and ¼ tsp pepper and toss to coat. Marinate 1 hour.

2) In a large skillet, heat vegetable oil over medium heat. Add onions and red peppers, stirring until softened, about 4-5 minutes. Reduce heat to low, add garlic, curry powder, ginger, cumin, salt and pepper and stir continuously for 1 minute. Increase heat to high and add water and vinegar. Bring to a boil, reduce heat to low and add 1 cup diced mango, cooking 15 minutes. Using a handheld or countertop blender, puree sauce until smooth. Return to skillet and bring back to a simmer.

3) Remove chicken from marinade and add to mango-curry sauce. Discard marinade. Over low heat, cover skillet and cook 10 minutes or until cooked through. Add remaining 1½ cups mango and ½ cup coconut milk. Stir to combine, cooking 1 minute longer.

Serves 6

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