Divine Chicken and Mango Curry

Experience the perfect balance of sweet and savory with this Divine Chicken and Mango Curry, a vibrant dish that brings tropical flair to your dinner table. Tender, spice-infused chicken is simmered in a luscious coconut milk and mango puree sauce, enriched with warm spices like garam masala, cumin, and turmeric for a bold, aromatic base. Juicy chunks of ripe mango and a fresh squeeze of lime provide a refreshing burst of sweetness, perfectly complementing the rich curry. Ready in just under an hour, this easy-to-make recipe is perfect for impressing guests or elevating a weeknight meal. Serve it hot with fluffy steamed rice or warm naan to soak up every last drop of the creamy, flavorful sauce.

Nutriscore Rating: 75/100

Prep Time:20 mins

Cook Time:30 mins

Total Time:50 mins

Servings: 4

Ingredients

• 500 grams chicken breast
• 2 units ripe mango
• 1 medium onion
• 3 units garlic cloves
• 1 tablespoon (grated) ginger
• 2 tablespoons vegetable oil
• 1 teaspoon cumin seeds
• 1 teaspoon turmeric powder
• 2 teaspoons coriander powder
• 1 teaspoon garam masala
• 0.5 teaspoon red chili powder
• 400 milliliters coconut milk
• 200 milliliters chicken broth
• 2 tablespoons (chopped) fresh cilantro
• 1 unit lime
• 1 teaspoon (adjust to taste) salt
• 0.5 teaspoon black pepper

Directions

Step 1

Peel and dice the mangoes, setting aside half into a blender and the other half for garnish.

Step 2

Cut the chicken breast into bite-sized pieces and season with salt and black pepper.

Step 3

Finely chop the onion, garlic, and grate the ginger.

Step 4

Heat the vegetable oil in a large skillet or pot over medium heat.

Step 5

Add the cumin seeds and sauté for about 30 seconds, allowing them to release their aroma.

Step 6

Add the chopped onion and cook until soft and golden, about 5-7 minutes.

Step 7

Stir in the garlic and ginger, cooking for another 1-2 minutes.

Step 8

Add turmeric, coriander powder, garam masala, and red chili powder, cooking for 1 minute to toast the spices.

Step 9

Add the chicken pieces to the pot and sear them for 5-7 minutes, stirring to coat them evenly in the spices.

Step 10

Pour in the coconut milk and chicken broth, stirring to combine.

Step 11

Blend the reserved mango pieces into a smooth puree and add it to the curry, stirring well.

Step 12

Bring the curry to a simmer and cook for 15-20 minutes, or until the chicken is fully cooked and the sauce has thickened.

Step 13

Taste and adjust seasoning with salt and lime juice as needed.

Step 14

Garnish with the remaining diced mango pieces and freshly chopped cilantro.

Step 15

Serve hot with steamed rice or naan for a delightful meal.

Nutrition Facts

Serving size	(1791.4g)

Amount per serving	% Daily Value*
Calories	1495.5

Total Fat 48.8g	0%
Saturated Fat 9.2g	0%
Polyunsaturated Fat 19.3g
Cholesterol 430mg	0%
Sodium 4564.1mg	0%
Total Carbohydrate 131.0g	0%
Dietary Fiber 14.8g	0%
Total Sugars 92.8g
Protein 151.4g	0%

Vitamin D 0IU	0%
Calcium 305.9mg	0%
Iron 10.9mg	0%
Potassium 3277.2mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 28.0%

Protein: 38.6%

Carbs: 33.4%