Mango Coconut Chicken Curry
Ingredients
- 1 lb boneless, skinless chicken breast, cut into cubes
- 1 can (13.5 oz) coconut milk
- 2 ripe mangoes, peeled and diced
- 1 onion, finely chopped
- 3 cloves garlic, minced
- 1 inch ginger, grated
- 1 red bell pepper, sliced
- 1 tbsp curry powder
- 1 tsp turmeric
- 1 tsp cumin
- 1 tsp coriander
- 1/2 tsp red chili flakes
- 2 tbsp vegetable oil
- Salt and pepper to taste
- Fresh cilantro for garnish
Instructions
- In a large skillet, heat vegetable oil over medium heat.
- Add chopped onion, minced garlic, and grated ginger. Saute until fragrant, about 2 minutes.
- Add chicken cubes to the skillet and brown on all sides, about 5 minutes.
- Stir in curry powder, turmeric, cumin, coriander, and red chili flakes. Cook for another 2 minutes.
- Pour in coconut milk and bring to a simmer. Cook for 10 minutes, stirring occasionally.
- Add diced mangoes and sliced red bell pepper to the skillet. Cook for an additional 5 minutes, or until chicken is cooked through.
- Season with salt and pepper to taste.
- Garnish with fresh cilantro before serving.
- Serve the Mango Coconut Chicken Curry hot over steamed rice or with naan bread.
- Enjoy!
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