🍗🥭🥥 Mango Coconut Curry Chicken
🍽️ Servings:
4
⏱️ Total Time:
35 minutes
🌶️ Flavor Vibe:
Sweet, creamy, savory, with a hint of spice and tropical freshness.
🛒 Ingredients:
🍗 For the Chicken:
1 lb (450g) chicken breast or thighs, cut into bite-sized pieces 🍗
Salt and pepper to taste 🧂
1 tbsp olive oil or coconut oil 🛢️
🥥 For the Curry Sauce:
1 tbsp olive oil or coconut oil 🛢️
1 medium onion, chopped 🧅
2 cloves garlic, minced 🧄
1-inch piece fresh ginger, minced 🌿
1 tbsp red curry paste 🌶️
1 can (14 oz) coconut milk 🥥
1 ripe mango, peeled and chopped 🥭
1 tbsp soy sauce (or tamari for gluten-free) 🍶
1 tbsp lime juice 🍈
1 tsp ground turmeric 🌿
1 tsp ground cumin 🌿
1/2 tsp paprika 🌶️
1/2 tsp chili flakes (optional, for heat) 🌶️
Salt to taste 🧂
1/4 cup fresh cilantro, chopped 🌿
🍚 For Serving:
Steamed jasmine rice 🍚
Lime wedges 🍈
🔪 Instructions:
🍗 Step 1: Cook the Chicken
Season the chicken pieces with salt and pepper on all sides.
Heat 1 tablespoon of olive oil or coconut oil in a large pan or skillet over medium-high heat.
Add the chicken to the pan and cook for 6–8 minutes, or until the chicken is cooked through and golden brown on all sides. Remove the chicken from the pan and set aside. 🍗
🥥 Step 2: Make the Curry Sauce
In the same pan, add 1 tablespoon of olive oil or coconut oil over medium heat.
Add the chopped onion and sauté for about 3–4 minutes until softened. 🧅
Stir in the minced garlic and ginger, cooking for another 1–2 minutes until fragrant. 🧄🌿
Add the red curry paste and cook for 1–2 minutes, allowing the spices to release their aromas. 🌶️
Pour in the coconut milk, chopped mango, soy sauce, lime juice, turmeric, cumin, and paprika. Stir everything together. 🥥🥭🍋
Bring the sauce to a gentle simmer, stirring occasionally. Let it simmer for 5–7 minutes until the mango softens and the sauce thickens slightly.
🍗 Step 3: Combine the Chicken and Sauce
Return the cooked chicken to the pan, stirring to coat the chicken in the curry sauce.
Simmer for another 5–7 minutes until the chicken is heated through and fully coated in the creamy mango-coconut sauce. 🍗🥥
Taste and adjust seasoning with more salt or lime juice if needed. 🧂🍈
🍚 Step 4: Serve
Serve the Mango Coconut Curry Chicken over steamed jasmine rice. 🍚
Garnish with fresh cilantro and lime wedges for a burst of flavor. 🌿🍈
✨ Tips & Variations:
Make it spicier: Add extra chili flakes or a fresh chopped chili for more heat. 🌶️
Vegetarian option: Replace chicken with tofu or tempeh for a plant-based version. 🌱
Add veggies: Add some vegetables like bell peppers, peas, or spinach for extra texture and color. 🥬
Use frozen mango: If fresh mango isn’t available, frozen mango can be used as a substitute.
🧡 What You’ll Love:
The mango adds a sweet, tropical burst of flavor that perfectly balances the savory and spicy curry.
The coconut milk creates a creamy, smooth base that enriches the sauce, making every bite indulgent.
Tender chicken absorbs the aromatic curry flavors, making this dish comforting and satisfying.