Indian Mango Chicken Curry

Ingredients:

1 lb boneless, skinless chicken thighs, cut into bite-sized pieces

2 tablespoons vegetable oil

1 large onion, finely chopped

3 cloves garlic, minced

1 tablespoon ginger, minced

1/2 teaspoon ground turmeric

1 teaspoon ground cumin

1 teaspoon ground coriander

1 teaspoon garam masala

1/2 teaspoon chili powder

1/2 teaspoon ground cinnamon

1/2 cup mango puree (or 1 ripe mango, blended)

1/2 cup coconut milk

1/2 cup chicken broth

1 tablespoon honey (optional, for sweetness)

Salt and pepper, to taste

Fresh cilantro, chopped (for garnish)

Cooked rice, for serving

Directions:

Heat vegetable oil in a large skillet or pot over medium heat. Add the chicken pieces and season with salt and pepper. Cook for 5-6 minutes, stirring occasionally, until the chicken is browned on all sides. Remove the chicken and set it aside.

In the same skillet, add the chopped onion and cook for 3-4 minutes until softened. Add the minced garlic and ginger, and cook for another minute until fragrant.

Stir in the turmeric, cumin, coriander, garam masala, chili powder, and cinnamon, and cook for 1-2 minutes to bloom the spices.

Add the mango puree, coconut milk, chicken broth, and honey (if using), stirring to combine. Bring the mixture to a simmer and let it cook for 5 minutes.

Return the chicken to the skillet and stir to coat it with the sauce. Let the curry simmer for another 10-15 minutes, or until the chicken is fully cooked and tender.

Taste and adjust seasoning with more salt or honey if needed.

Serve the Mango Chicken Curry over cooked rice and garnish with freshly chopped cilantro.

Prep Time: 15 minutes | Cooking Time: 25 minutes | Total Time: 40 minutes

Kcal: 480 kcal | Servings: 4 servings