Mango Curry Chicken
This mango chicken is marinated in a spiced yogurt sauce and served in a thick, creamy mango curry sauce that’s both sweet and savory.
- Prep time
- 10 min
- Cook time
- 20 min
- Yield
- 6 servings
- Difficulty
- HARD
Ingredients
Quantities are shown as originally provided.
- 2 lbs chicken breast (cut into bite size pieces (See Note 1))
- 2 cups mango chunks (thawed if frozen)
- 1/2 cup plain Greek yogurt
- 1 tbsp lemon juice
- 1 tbsp sugar
- 2 garlic cloves (minced)
- 1 tbsp ginger paste
- 2 tsp garam masala seasoning ((See Note 2))
- 1 1/2 tsp ground cumin
- 1 tsp kosher salt
- 1 tsp cayenne pepper (See Note 3)
- 1 1/2 tsp turmeric powder
- 1 tbsp vegetable oil
- 1 cup full fat coconut milk (or cream)
- cilantro
- 1/2 cup chopped cashews or almonds (optional)
Instructions
- 1
Whisk marinade ingredients to combine, then add to a bowl with chicken. Cover and refrigerate for an hour.
- 2
Using an immersion blender or stick blender, puree the mango and set aside.
- 3
Heat vegetable oil over high heat in large fry pan. Add marinated chicken and cook for 3-5 minutes, or until the chicken is white all over - it doesn't really brown due to the marinade.
- 4
Add mango puree and coconut milk or cream, stirring to combine. Turn heat to low and simmer for 15 minutes uncovered. Sauce will thicken.
- 5
Season with salt if needed. Remove from heat. Serve over steamed rice of choice. Garnish with cilantro leaves and chopped nuts if desired.