Mango Chicken Curry
Why you´ll love this mango chicken curry:
- It uses only 6 ingredients
- it is beginner-friendly
- it is freakin´ delicious
- it is dairy-free, yet so creamy
- it is healthy
If you love healthy mango recipes, make sure to check out my Mango Chia Yogurt
Choosing the best ingredients for this recipe
Mango- It is really important to use a ripe mango for this recipe for two reasons. Firstly, the riper your mango is, the more flavor and sweetness it will bring to this dish. Secondly, as the mango ripens it gets softer and that will make your pureeing job much easier.
Coconut milk- you have to use full-fat coconut milk for this recipe. Its texture is more similar to heavy cream than milk, and it will ensure your curry tastes irresistibly creamy. The normal coconut milk you would use for drinking definitely won´t work in this recipe, as it will leave the dish watery.
Curry spice mix- I love using curry spice mix because it is easier, faster, and cheaper than incorporating all the individual spices into the dish. Curry spice mix usually consists of turmeric, coriander, cumin, ginger, and black pepper. Some blends also contain additional spices like garlic or cinnamon. So, the curry spice base is the same but every blend tends to taste a bit different. That´s why it´s important to find the one you like the most.
Choosing the best side dish for mango chicken curry
Choosing a side dish depends solely on your preferences. You can make this dish work with any side dish of your choice, but I tend to choose the classic- rice! But in the sea of different types of rice, you might get overwhelmed while choosing the perfect one to serve with this dish. The important thing is that you choose the rice that cooks separately and doesn´t get sticky. My choice of preference is basmati rice. Basmati rice is a long-grain type of rice that is not only tasty and a perfect choice for any curry dish, but it also has a low glycemic index, which means it doesn´t spike your blood sugar like regular white rice. If you can´t find basmati rice where you live, Jasmin rice is an equally good choice.
How to store this mango chicken curry?
This mango chicken curry will last for 2-3 days in your fridge. Just make sure you keep it in an airtight container. Also, it will taste equally good the next day.
If you don´t manage to eat it all or you want to make it ahead, you can also freeze it. But make sure you freeze it in a bag to prevent ice crystals from forming, as they might change the texture of your curry.
- 500 grams chicken breasts
- 1 big mango (it has to be ripe)
- 450 milliliters full-fat coconut milk
- 1 big onion
- 2,5 teaspoons curry powder
- 1,5 teaspoon red paprika powder
- salt and pepper to taste
- Chop the onion and cut the chicken meat into smaller pieces (around 2 cm thick).
In another bowl prepare coconut milk and mango cut in pieces. - Heat the oil in the pan and saute the onions. Once they are ready (soft and golden), remove them from the pan and into the bowl with coconut milk and mango. Now puree all of it together with a hand blender.
- Now saute the chicken until golden. Once it´s ready, add the mango-coconut-onion mixture to it. Add curry, paprika powder, salt and pepper. Cook for approximately half an hour until it´s all nice and combined. Make sure to check and add water to it if needed.
- Serve it with rice and enjoy!
- Chop the onion and cut the chicken meat into smaller pieces (around 2 cm thick).