Ingredients
Scale
- 2 tablespoons oil
- 1 onion, finely chopped
- 3 garlic cloves, minced
- 1 tablespoon ginger, grated
- 1 teaspoon turmeric powder
- 1 teaspoon cumin powder
- 1 teaspoon coriander powder
- 1 cup coconut milk
- 2 ripe mangoes, diced
- 1 pound chicken breast, cut into pieces
- Salt and pepper to taste
- Fresh cilantro for garnish
Instructions
- Heat oil in a large pan over medium heat. Add chopped onion and sauté until translucent.
- Add garlic and ginger; cook for 1 minute until fragrant.
- Stir in turmeric, cumin, and coriander powders; cook for 30 seconds.
- Add chicken pieces; cook until browned on all sides.
- Pour in coconut milk, bring to a simmer.
- Gently fold in diced mangoes, cook for 10 minutes until chicken is cooked through and sauce thickens.
- Season with salt and pepper. Garnish with fresh cilantro before serving.
Notes
- Use ripe mangoes for the best flavor and sweetness.
- Substitute chicken with shrimp for a seafood version.
- Serve with steamed rice or naan bread for a complete meal.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Method: Stovetop
- Cuisine: Asian
- Diet: Gluten-Free
Nutrition
- Serving Size: 1 bowl
- Calories: 350 Kcal
- Sugar: 12g
- Sodium: 500mg
- Fat: 22g
- Saturated Fat: 10g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 4g
- Protein: 25g
- Cholesterol: 80mg