Mango Chicken Dish (Printable Version)
A creamy sauce blends tender chicken with fresh mango and warm spices. Great served over fluffy white rice or quinoa.
# What You'll Need:
01 -
2 big mangoes, cubed after peeling.
02 -
1 medium onion, finely chopped.
03 -
2 garlic cloves, crushed.
04 -
1-inch chunk of fresh ginger, shredded.
05 -
1 pound chicken breasts, cut into small pieces.
06 -
2 tablespoons olive oil.
07 -
1 cup chicken stock.
08 -
1 can (13.5 oz) coconut milk.
09 -
1 tablespoon curry spice mix.
10 -
1 teaspoon turmeric powder.
11 -
1 teaspoon ground cumin.
12 -
1/2 teaspoon chili spice, optional.
13 -
Salt and pepper as needed.
14 -
Chopped fresh cilantro for topping.
15 -
Steamed rice or cooked quinoa on the side.
16 -
Optional: naan bread for dipping.
# Steps to Follow:
01 -
Heat the oil, throw in the chicken with some salt and pepper, and cook until browned, around 5-7 minutes. Take it out of the pan.
02 -
Sauté the onion for a couple of minutes, then toss in the ginger and garlic for another minute or two.
03 -
Sprinkle in turmeric, curry powder, cumin, and that optional chili powder. Stir everything for a minute or two.
04 -
Pour in chicken stock and coconut milk. Add the chicken pieces back in and let it simmer to thicken for 10-15 minutes.
05 -
Mix in the mango cubes and gently warm everything for 5 more minutes. Adjust salt, pepper, or spices if needed.
06 -
Spoon it over rice, sprinkle with cilantro, and enjoy with naan, if you like.
# Additional Notes:
01 -
Adjust heat by using more or less chili powder.
02 -
Pick mangoes that are sweet but not overly soft.