Mango Chicken Curry
Mango Curry Chicken is a flavorful dish combining tender pieces of chicken with a rich and aromatic curry sauce infused with the sweet and tangy flavor of mangoes! Enjoyed with fluffy rice or warm naan, this is a wonderful weeknight dinner the whole family will love.
Servings:4 servings
Ingredients
- 2 tbsp oil
- 1 brown onion, sliced
- 2 tsp minced garlic
- 4 tsp minced ginger
- 1 tbsp yellow curry powder
- 1 tsp cumin
- 1 tsp turmeric
- 1 tsp salt
- 2 large chicken breasts, diced, or 3 medium chicken breasts
- 2 cups chopped mango, fresh or thawed
- 1 cup plain yogurt
- ½ cup water
- ½ cup almond flour, or regular flour, see note
- chopped cilantro, to serve
- cooked rice, to serve
Instructions
- Heat the oil in a large skillet, shallow casserole or frying pan over a medium high heat. Once it is shimmering, add the onions and cook until soft and starting to brown.
- Stir in the minced garlic and ginger, and cook for a minute until fragrant. Then, stir in the curry powder, cumin, turmeric and salt, and cook for a minute more.
- Add the chicken and stir so that the pieces are coated in the onion and spice mixture. Cook for another 5 minutes or so, stirring occasionally until the chicken is no longer visibly raw (though the pieces will not yet be cooked through!)
- Stir in the mango, yogurt, water and almond flour, and reduce the heat to medium. Allow the curry to simmer for 10 minutes until the sauce has thickened and the chicken pieces have cooked through.
- Check to see if you want to add any more salt before serving with the rice and cilantro.
Notes
If you can, use coarse rather than superfine almond flour for a better texture of curry.
Nutrition
Calories: 380 kcal, Carbohydrates: 23 g, Protein: 31 g, Fat: 20 g, Saturated Fat: 3 g, Polyunsaturated Fat: 3 g, Monounsaturated Fat: 6 g, Trans Fat: 0.04 g, Cholesterol: 80 mg, Sodium: 746 mg, Potassium: 751 mg, Fiber: 4 g, Sugar: 16 g, Vitamin A: 1009 IU, Vitamin C: 35 mg, Calcium: 142 mg, Iron: 2 mg