Ingredients
- Chicken Breast
- Ripe Mangoes
- Coconut Milk
- Onion
- Garlic
- Ginger
- Red Bell Pepper
- Green Bell Pepper
- Curry Powder
- Turmeric Powder
- Cumin Powder
- Coriander Powder
- Chili Powder
- Vegetable Broth
- Lime Juice
- Olive Oil
- Salt and Pepper
- Fresh Cilantro
- Brown Rice
Instructions
- Step 1: Sauté the Aromatics: Heat olive oil in a large pot or Dutch oven over medium heat. Add the chopped onion and sauté until softened, about 5 minutes. Add the minced garlic and grated ginger, and cook for another minute until fragrant. Be careful not to burn the garlic.
- Step 2: Bloom the Spices: Add the curry powder, turmeric powder, cumin powder, coriander powder, and chili powder (if using) to the pot. Cook for 1 minute, stirring constantly, until the spices become fragrant. This process, known as "blooming," helps to release the spices' full flavor potential. Be careful not to burn the spices.
- Step 3: Add the Vegetables and Chicken: Add the chopped red and green bell peppers to the pot and cook for 3-5 minutes, until slightly softened. Add the cubed chicken breast and cook until lightly browned on all sides. It's not necessary to cook the chicken completely at this stage, as it will continue to cook in the sauce.
- Step 4: Simmer in Coconut Milk: Pour in the coconut milk and vegetable broth. Stir well to combine. Bring the mixture to a simmer, then reduce the heat to low, cover, and cook for 15-20 minutes, or until the chicken is cooked through and tender. Stir occasionally to prevent sticking.
- Step 5: Add the Mangoes and Lime Juice: Stir in the diced mangoes and lime juice. Cook for another 2-3 minutes, until the mangoes are heated through. Be careful not to overcook the mangoes, as they can become mushy. Season with salt and pepper to taste.
- Step 6: Garnish and Serve: Garnish with fresh chopped cilantro. Serve hot over brown rice. This Mango Chicken Curry also pairs well with quinoa or cauliflower rice for a lower-carb option.
Notes
- Store leftover curry in an airtight container in the refrigerator for up to 3 days for optimal freshness.
- Reheat gently on the stovetop over medium-low heat, adding a splash of broth or water if needed to loosen the sauce.
- Serve this vibrant curry with a sprinkle of toasted coconut flakes alongside the cilantro for added texture and flavor.
- To prevent burnt garlic and spices, consider adding a tablespoon of broth or water to the pot if things seem to be cooking too quickly during blooming.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Method: Stovetop
- Cuisine: American