Mango Curry Chicken

Name: Mango Curry Chicken
Prep time: 10 min
Cook time: 25 min
Total time: 35 min
Cuisine: Asian, Indian, Thai
Ingredients: 1 cup jasmine rice; 2 mangos, peeled and diced; 1 1/4 pounds skinless boneless chicken thighs or breasts, cut into 1-inch pieces; 1 13.5-ounce can (full-fat) coconut milk (see recipe note); 2 tablespoons vegetable oil; 1 large onion, chopped (1 1/2 to 2 cups); 1/2 red bell pepper, chopped; 2 garlic cloves, minced; 2 tablespoons fresh minced ginger; 2 tablespoons yellow curry powder; 1/2 teaspoon ground cumin; Kosher salt and freshly ground black pepper

8 steps

Prep:10minCook:25min

This is one of my favorite recipes, especially when I don’t really feel like cooking. This meal is so easy and quick to make, and is one that you swear is better the second time.

Updated at: Wed, 16 Aug 2023 20:34:36 GMT

Nutrition balance score

Good

Glycemic Index

Moderate

Glycemic Load

High

Nutrition per serving

Calories700.7 kcal (35%)

Total Fat34.6 g (49%)

Carbs65.8 g (25%)

Sugars18.8 g (21%)

Protein35.4 g (71%)

Sodium349.7 mg (17%)

Fiber5.4 g (19%)

% Daily Values based on a 2,000 calorie diet

Ingredients

4 servings

1 cupjasmine rice

2mangos

peeled and diced

1.25 poundsskinless boneless chicken thighs

or breasts, cut into 1-inch pieces

1 x 13.5 ouncecan coconut milk

full-fat

2 tablespoonsvegetable oil

1onion

large, chopped

0.5red bell pepper

chopped

2garlic cloves

minced

2 tablespoonsginger

fresh minced

2 tablespoonsyellow curry powder

½ teaspoonground cumin

kosher salt

freshly ground black pepper

Instructions

Step 1

Heat oil in a large pan (or sometimes we find it easy to use a wok) over medium heat. Add onions and bell pepper and cook, stirring occasionally, until soft, about 5 minutes.

Step 2

Add the curry powder and cumin, cook for a few more minutes.

Step 3

In a separate pot, cook 1 cup of jasmine rice according to the bag. Let this cook while you do the rest.

Step 4

Add coconut milk, and one of the two chopped mangos to the pan. Increase the heat and bring to a boil, then lower the heat to maintain a low simmer for about 15 minutes, stirring occasionally.

Step 5

Remove pan from heat. Scoop the sauce into a blender. Purée the sauce, pulsing until smooth. Return the sauce to the pan.

Step 6

Add salt and pepper seasoned chopped chicken to the pan and return to a low simmer. Cover the pan and let cook for 8 to 10 minutes. The chicken should be just cooked until done, but always double check with a thermometer or by cutting a piece to see.

Step 7

Add the remaining chopped mango. Cook on a low temperature for another minute or two, uncovered.

Step 8

While that’s finishing up, pop some naan in the oven to toast. Your rice should be ready. Serve on the side. And enjoy🤍