Description
Mango Chicken Curry with Coconut Rice is a tropical delight that combines juicy chicken, sweet mangoes, and creamy coconut milk for a truly unforgettable dining experience. This vibrant dish bursts with flavor and is perfect for impressing guests or enjoying a cozy night in. With easy-to-follow steps, you’ll create a restaurant-quality meal right in your kitchen.
Ingredients
Scale
- 4 boneless, skinless chicken breasts (about 1.5 lbs)
- 3 cloves fresh garlic, minced
- 2 ripe mangoes, diced
- 1 can (13.5 oz) full-fat coconut milk
- 1 medium yellow onion, chopped
- 2 tbsp red curry paste
- 2 tbsp vegetable oil
- Juice of 1 lime
- ¼ cup fresh cilantro leaves, chopped
- 2 cups cooked jasmine rice
Instructions
- Heat vegetable oil in a large skillet over medium heat. Sauté chopped onion until translucent (about 5 minutes), then add minced garlic and cook for an additional minute.
- Add diced chicken breasts to the skillet and cook until golden brown on all sides (approximately 7-8 minutes).
- Stir in red curry paste, mixing well before adding coconut milk; scrape the bottom of the skillet to incorporate all flavors.
- Gently fold in diced mangoes and let the mixture simmer for about 10 minutes.
- Squeeze fresh lime juice into the curry and stir; serve hot over jasmine rice, garnished with chopped cilantro.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Main
- Method: Sautéing
- Cuisine: Tropical
Nutrition
- Serving Size: 1 plate (approximately 400g)
- Calories: 540
- Sugar: 18g
- Sodium: 450mg
- Fat: 28g
- Saturated Fat: 15g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 51g
- Fiber: 3g
- Protein: 31g
- Cholesterol: 90mg