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You need a few key items for this dish: - 1 lb (450g) boneless chicken thighs, cut into bite-sized pieces - 1 ripe mango, diced - 1 onion, finely chopped - 3 cloves garlic, minced - 1 tablespoon fresh ginger, grated - 1 can (14 oz) coconut milk - 2 tablespoons curry powder - 1 teaspoon turmeric - 1 teaspoon cumin - 1 tablespoon vegetable oil - Salt and pepper to taste These ingredients bring out the sweet and spicy flavors that make this curry special. The chicken thighs add rich taste, while the mango gives a fresh twist. For added flair, consider these options: - Fresh cilantro, chopped (for garnish) - Cooked jasmine rice (for serving) The cilantro adds color and a fresh taste. Jasmine rice is perfect to soak up the curry sauce. You can swap some ingredients if needed: - Chicken: Use boneless chicken breast for a leaner option. - Mango: Substitute with pineapple for a different sweet flavor. - Coconut milk: Almond milk can work, but it will change the taste. These substitutions let you customize the dish to your liking. You can enjoy this curry even if you have different items at home! {{ingredient_image_1}} Start by gathering your ingredients. You will need: - 1 lb (450g) boneless chicken thighs, cut into bite-sized pieces - 1 ripe mango, diced - 1 onion, finely chopped - 3 cloves garlic, minced - 1 tablespoon fresh ginger, grated - 1 can (14 oz) coconut milk - 2 tablespoons curry powder - 1 teaspoon turmeric - 1 teaspoon cumin - 1 tablespoon vegetable oil - Salt and pepper to taste - Fresh cilantro, chopped (for garnish) - Cooked jasmine rice (for serving) Next, chop your onion and mince the garlic. Grate the ginger, too. Dice your mango into small pieces. Having everything ready makes cooking easier. Heat the vegetable oil in a large skillet over medium heat. Add the chopped onion and cook for about five minutes. The onion should be soft and clear. Then, stir in the minced garlic and grated ginger. Cook for one more minute until you smell a great aroma. Now, add the chicken pieces to the skillet. Season them with salt and pepper. Cook the chicken for about five to seven minutes. You want it to turn brown on all sides. This step adds a nice flavor. Next, sprinkle the curry powder, turmeric, and cumin over the chicken. Mix well to coat each piece evenly with the spices. This is where the magic starts! Pour in the coconut milk and stir it all together. Bring the mixture to a gentle simmer. Now, add the diced mango to the skillet. Stir it into the curry and let it simmer for 15 to 20 minutes. The chicken should be cooked through and tender when done. Taste your curry and adjust the seasoning with more salt and pepper if needed. To serve, spoon the Mango Tango Chicken Curry over a bed of fluffy jasmine rice. This adds a great texture. For a pop of color, sprinkle freshly chopped cilantro on top. You can also add a slice of mango on the side for extra flair. Enjoy your delicious meal! To make your Mango Chicken Curry even tastier, add a pinch of extra spices. Try adding cardamom for warmth or cinnamon for sweetness. A little chili powder can give it a kick, too. Mix in some fresh lime juice for brightness. This will make your dish pop with flavor. Use a large skillet for even cooking. Make sure to sauté the onions until they turn golden. This step builds a rich base for your curry. When you add ginger and garlic, stir quickly to avoid burning. Keep the heat moderate and let the coconut milk simmer gently. This helps all the flavors blend well. Serve your Mango Chicken Curry over fluffy jasmine rice. This absorbs the delicious sauce nicely. Garnish with fresh cilantro for color and flavor. You can also add a slice of mango on the side for a fun touch. If you like, serve with warm naan bread for dipping. Pro Tips Use Ripe Mango: Ensure your mango is ripe and sweet for the best flavor in your curry. A firm but slightly soft texture indicates it's ready to use. Adjust Spice Level: If you prefer a spicier curry, add a pinch of cayenne pepper or sliced chili peppers to the dish. Start with a small amount and adjust to taste. Simmer for Flavor: Allow the curry to simmer longer for deeper flavors. The longer it simmers, the more the spices meld together, enhancing the overall taste. Garnish Creatively: Elevate presentation by garnishing with not just cilantro, but also thinly sliced red chili or lime wedges for a fresh pop of color. {{image_2}} You can easily make a vegetarian or vegan version of mango chicken curry. For a tasty substitute, use chickpeas or tofu instead of chicken. Both options soak up flavors well and add protein. Replace coconut milk with cashew cream for a rich texture. Use vegetable broth to keep it light. Adding extra veggies like bell peppers or spinach can enhance the dish. This way, you get a colorful and nutritious meal. If you prefer your curry mild or spicy, adjusting the spice level is simple. Start with less curry powder and add more to taste. You can also include fresh chili peppers or red pepper flakes for heat. If the dish gets too spicy, adding more coconut milk can help tame it. Balance is key, so taste as you go and adjust based on your preference. Besides chicken, you can try different proteins in your curry. Shrimp, fish, or even lentils work well. For shrimp, cook them until pink and tender for a quick option. Fish like tilapia or salmon can add a nice flavor and cook fast too. Lentils provide a hearty, plant-based option. They will take longer to cook, so make sure to simmer until tender. Each protein choice brings its own flair to the mango curry. To store your leftover Mango Chicken Curry, let it cool first. Then, place it in an airtight container. Make sure to seal it well. Store the curry in the fridge for up to three days. If you want to keep it longer, freezing is a great option. If you choose to freeze the curry, use a freezer-safe container. Leave some space at the top for expansion. You can also use freezer bags for easy storage. Label each bag with the date. This way, you know how long it has been in the freezer. The curry can last up to three months in the freezer. To reheat your Mango Chicken Curry, take it out of the fridge or freezer. If frozen, thaw it overnight in the fridge. For reheating, you can use a saucepan over medium heat. Stir it often to make sure it heats evenly. If it seems too thick, add a splash of coconut milk or water. You can also use a microwave. Heat it in short bursts, stirring in between. Enjoy your curry warm, over jasmine rice! Yes, you can use frozen mango. Just thaw it before adding to the curry. This method saves time, and frozen mango still tastes great. The sweetness and texture may change a bit. However, it will still blend well with the spices and chicken. I recommend serving this curry with jasmine rice. The fluffy rice soaks up the sauce nicely. You can also add naan bread for a fun twist. A simple salad with cucumber and tomato adds freshness. For a crunch, consider serving poppadoms or vegetable samosas. This dish is already gluten-free if you follow the recipe. Ensure your curry powder and any other spices are gluten-free. Pair it with rice instead of bread to keep it safe. Always check labels for hidden gluten in packaged foods. In this blog post, we explored how to make Mango Chicken Curry, from ingredients to storage. You learned about key ingredients and helpful tips for cooking and serving. We also discussed variations, like vegetarian options and spice levels. Remember, cooking is about fun and flavor. Don’t hesitate to experiment with spices and sides. Enjoy making this dish and sharing it with others. Each bite should transport you to a sunny place, bursting with taste. Happy cooking!

Mango Tango Chicken Curry

A delicious and vibrant chicken curry with mango and aromatic spices.
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Course Main Course
Cuisine Indian
Servings 4
Calories 400 kcal

Ingredients
  

  • 1 lb boneless chicken thighs, cut into bite-sized pieces
  • 1 ripe mango, diced
  • 1 medium onion, finely chopped
  • 3 cloves garlic, minced
  • 1 tablespoon fresh ginger, grated
  • 1 can (14 oz) coconut milk
  • 2 tablespoons curry powder
  • 1 teaspoon turmeric
  • 1 teaspoon cumin
  • 1 tablespoon vegetable oil
  • to taste salt and pepper
  • to taste fresh cilantro, chopped (for garnish)
  • for serving cooked jasmine rice

Instructions
 

  • In a large skillet or saucepan, heat the vegetable oil over medium heat. Add the chopped onion and sauté until they are translucent, about 5 minutes.
  • Stir in the minced garlic and grated ginger, cooking for an additional minute until fragrant.
  • Add the chicken pieces to the skillet, season with salt and pepper, and cook until they are browned on all sides, about 5-7 minutes.
  • Sprinkle the curry powder, turmeric, and cumin over the chicken, mixing well to coat the pieces evenly with the spices.
  • Pour in the coconut milk and stir to combine. Bring the mixture to a gentle simmer.
  • Add the diced mango into the skillet, stirring it into the curry. Allow it to simmer for about 15-20 minutes, or until the chicken is cooked through and tender.
  • Taste and adjust the seasoning with salt and pepper as needed.

Notes

Serve over jasmine rice and garnish with cilantro and a slice of mango.
Keyword chicken curry, coconut milk, easy, mango, spicy