December 21st, 2024
Recipes
Chicken and Mango Curry
Valentina P
- Difficulty
•
- Time 25"
An easy 30-minute chicken curry recipe made with juicy chicken, fresh mango, ginger, and creamy coconut milk. As with most curries, the flavors taste great (perhaps even better) the following day.
How To MakeDiet Type: Paleo
Shopping List
- 1 pound(s) boneless & skinless chicken breast or thigh
- 2 cups mango, peeled and diced
- 1 (15 ounce) can full-fat coconut milk, shaken
- 1 cup chicken broth or water
- 1 brown onion, diced
- 2 celery stalks, chopped
- 1 tablespoon fresh ginger, minced
- 1 tablespoon curry powder
- 1/2 teaspoon salt
- 1/2 teaspoon ground nutmeg
- 1/4 teaspoon cayenne
- fresh cilantro (optional, for topping)
Instructions
- Step 1: Dice the chicken and mango into bite-sized chunks. Set aside.
- Step 2: Heat a large pot over medium heat. Shake the can of coconut milk. Add 1 cup of the coconut milk to the pot. Give it a stir and allow the coconut milk to cook for about 3 to 5 minutes. Keep an eye on it to avoid burning. When it's ready, it will have reduced to become quite thick.
- Step 3: Add the curry powder, nutmeg, and cayenne to the thickened coconut milk. Stir it together with a spatula for 30 seconds, or until fragrant.
- Step 4: Add the diced chicken to the curry paste and cook it for 2 to 3 minutes. Use the spatula to stir the chicken often so that it sears on all sides. It should not be cooked all the way through.
- Step 5: Add the onions, celery, mango, and ginger to the curry paste. Stir together to combine. Pour in the remaining coconut milk and broth or water. Cover the pot and bring it to a low boil. Once boiling, reduce the heat to a simmer and cook for 6 to 8 minutes. We don't want to over-cook the chicken or mango here, because they will continue to cook as they sit in the hot pot afterwards.
- Step 6: Turn off the heat and allow the curry to rest for at least 10 minutes, covered. Give it a taste and adjust the seasonings as desired.
- Serve: Enjoy with rice.
Recipe Notes
Note 1: 2 cups of diced mango is equal to about 2 medium-sized mangoes. Frozen mango chunks can also be used if needed. There is no need to defrost the mango pieces before adding it to the pot.
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What you should eat next
Chicken and Mango Curry
PT25M 1 pound(s) boneless & skinless chicken breast or thigh 2 cups mango, peeled and diced 1 (15 ounce) can full-fat coconut milk, shaken 1 cup chicken broth or water 1 brown onion, diced 2 celery stalks, chopped 1 tablespoon fresh ginger, minced 1 tablespoon curry powder 1/2 teaspoon salt 1/2 teaspoon ground nutmeg 1/4 teaspoon cayenne fresh cilantro (optional, for topping) Gluten Free Paleo 4 Servings
Ingredients:
