Mango Curry Chicken
Mango Curry Chicken is sweet and savory stew made with chicken cubes simmered in the sweet and savory flavors of coconut milk, curry, and mangos.
- Prep time
- 10 min
- Cook time
- 20 min
- Yield
- 4 servings
- Difficulty
- MEDIUM
Ingredients
Quantities are shown as originally provided.
- 2 pounds boneless, skinless chicken breast, cut into 1 1/2-inch cubes
- 2 tablespoons yellow curry powder
- salt and pepper to taste
- 1 tablespoon canola oil
- 1 small onion. peeled and chopped
- 2 cloves garlic, peeled and minced
- 1 thumb-size ginger, peeled and minced
- 1 tablespoon fish sauce
- 1 can (13.5 ounces) coconut milk
- 2 ripe Philippine mangoes, peeled and finely chopped
Instructions
- 1
Rinse chicken, drain well, and pat dry.
- 2
In a bowl, season with salt and pepper to taste. Add 1 tablespoon of the curry powder and massage onto chicken. Marinate for about 30 minutes.
- 3
In a wide pan over medium heat, heat oil. Add onions, garlic, and ginger and cook, stirring regularly, until softened.
- 4
Add chicken and cook until lightly browned.
- 5
Add fish sauce and cook for about 1 to 2 minutes.
- 6
Add coconut milk and curry powder. Stir to combine.
- 7
Lower heat, cover, and cook for about 10 to 15 minutes or until chicken is cooked through and sauce is reduced.
- 8
Add mango chunks, mashing with the back of the spoon. Continue to cook for about 2 to 3 minutes or until slightly thickened.
- 9
Season with salt and pepper to taste. Transfer to a serving platter and garnish with chopped cilantro, if desired. Serve hot.