Mango Chicken Curry Juicy: A Tropical Delight

Discover the exotic flavors of Mango Chicken Curry, a delightful blend of ripe mangoes and coconut milk perfect for dinner.

Scale

1 pound diced chicken thighs (or substitute with tofu or chickpeas for a vegetarian option)
2 tablespoons vegetable oil (any neutral oil like canola or sunflower)
1 medium yellow onion (chopped; can substitute with shallots or red onions)
2 cloves garlic (minced; fresh garlic recommended)
1 tablespoon fresh ginger (grated; ground ginger can substitute)
2 tablespoons curry powder (adjust for desired heat level)
1 teaspoon ground cumin (optional but recommended)
0.5 teaspoon ground turmeric (omit if unavailable)
1 cup mango puree (fresh or canned)
14 ounces full-fat coconut milk (for creaminess)
1 lime lime juice (fresh is best, but bottled is acceptable)
to taste salt and pepper (for seasoning)
0.25 cup fresh cilantro (for garnish; parsley can substitute)

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Begin by heating 2 tablespoons of vegetable oil in a large skillet over medium heat.
Add 1 chopped yellow onion and sauté for about 3-4 minutes until soft and translucent.
Stir in 2 minced garlic cloves and 1 tablespoon of freshly grated ginger.
Mix in 2 tablespoons of curry powder, 1 teaspoon of ground cumin, and ½ teaspoon of ground turmeric.
Add 1 pound of diced chicken thighs, stirring to coat with the spices, and cook for 5-7 minutes.
Pour in 1 cup of mango puree and 14 ounces of full-fat coconut milk, stirring gently.
Reduce heat to low, and allow to simmer uncovered for 20-25 minutes.
Stir in the juice of 1 lime and season with salt and pepper to taste.
Garnish with freshly chopped cilantro and serve hot.