Ingredients
Scale
- 2 tablespoons vegetable oil
- 1 onion, chopped
- 3 garlic cloves, minced
- 1 inch ginger, grated
- 1 teaspoon turmeric powder
- 1 teaspoon cumin powder
- 1 teaspoon coriander powder
- 1/2 teaspoon chili powder
- 2 ripe mangoes, peeled and chopped
- 1 pound chicken breasts, cubed
- 1 cup coconut milk
- Salt and pepper to taste
- Fresh cilantro for garnish
Instructions
- Heat oil in a large skillet over medium heat. Add chopped onion and sauté until translucent.
- Sauté garlic and ginger until fragrant.
- Add turmeric, cumin, coriander, and chili powder; cook for 1 minute.
- Add chicken cubes and cook until browned.
- Stir in chopped mangoes and cook for 2-3 minutes.
- Pour in coconut milk, season with salt and pepper, and simmer for 15 minutes until the sauce thickens.
- Garnish with fresh cilantro and serve hot over steamed rice.
Notes
- Adjust spice levels according to taste.
- You can substitute chicken with seafood or tofu for variations.
- For extra flavor, add a squeeze of lime before serving.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Method: Stovetop
- Cuisine: Asian
- Diet: Gluten-Free
Nutrition
- Serving Size: 1 bowl
- Calories: 370 Kcal
- Sugar: 12g
- Sodium: 450mg
- Fat: 20g
- Saturated Fat: 15g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 4g
- Protein: 25g
- Cholesterol: 85mg