Imported from the web

Creamiest Mango Chicken Coconut Curry

Name: Creamiest Mango Chicken Coconut Curry
Prep time: 5 min
Cook time: 25 min
Total time: 30 min
Yield: 4 servings
Cuisine: South Asian
Ingredients: 2 cup ripe mango (Big; about 1½ to 2 cups. Fresh or frozen may be used.); 2 chicken breasts (Use less or more according to preference; cut into bite-size pieces.); 1 cup light coconut milk; 1 cup chicken broth; 1 cup onions (Chopped.); 2 garlic cloves (Whole cloves.); 1 tsp fresh ginger (Freshly grated.); 2 tsp ground curry powder; 1 tsp ground turmeric (The source writes “1 teaspoons.”); 0.5 Maggi cube (½–1 small cube; bouillon powder may be substituted.); 0.25 tsp salt (¼–½ teaspoon.); 0.25 black or white pepper (The source states “¼ black or white pepper” without specifying a unit.); 0.25 ground chili peppers (The source does not specify a unit; use more or less to taste. The author notes that the dish can be made spicier.); 0.25 tsp dry thyme; oil (For cooking the chicken; amount not specified.)

Imported by Murray West on SeeMeCook

A sweet, tangy, creamy mango and coconut curry with tender chicken, aromatic ginger, garlic, onion, and warm spices. It is gluten-free, dairy-free, nut-free, and ready in about 30 minutes; serve with rice, quinoa, or couscous.

4 servings30 minSouth Asian

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Ingredients

2 cup ripe mango (Big; about 1½ to 2 cups. Fresh or frozen may be used.)
2 chicken breasts (Use less or more according to preference; cut into bite-size pieces.)
1 cup light coconut milk
1 cup chicken broth
1 cup onions (Chopped.)
2 garlic cloves (Whole cloves.)
1 tsp fresh ginger (Freshly grated.)
2 tsp ground curry powder
1 tsp ground turmeric (The source writes “1 teaspoons.”)
0.5 Maggi cube (½–1 small cube; bouillon powder may be substituted.)
0.25 tsp salt (¼–½ teaspoon.)
0.25 black or white pepper (The source states “¼ black or white pepper” without specifying a unit.)
0.25 ground chili peppers (The source does not specify a unit; use more or less to taste. The author notes that the dish can be made spicier.)
0.25 tsp dry thyme
oil (For cooking the chicken; amount not specified.)

Steps

1
Blend the mango and light coconut milk until smooth. Set the mango-coconut mixture aside.
2
Wash and clean the chicken breasts, then cut them into bite-size pieces.
3
Add oil to a pan and heat it. Add the chicken pieces and arrange them in a single layer.
4
Cook the chicken for 4–5 minutes on each side, flipping to cook the other side, until fully cooked. Lower the heat.
5
Add the dry thyme, pepper, and salt. Stir very well to combine.
6
Add the chopped onions and mix thoroughly.
7
Add the garlic and freshly grated ginger. Stir again so everything is fully incorporated.
8
Add the curry powder and turmeric. Stir continuously because the spices can burn quickly; lower the heat if possible.
9
Crush and stir in the Maggi cube or bouillon powder.
10
Gently add the mango and coconut milk blend, stirring as you pour it in.
11
Add the chicken broth.
12
Simmer over medium heat for 7–10 minutes, stirring sparingly.
13
Taste and adjust the flavors. Serve the mango chicken coconut curry with rice, quinoa, or couscous.

Notes

The structured recipe does not specify the exact amount of cooking oil or the unit for the pepper and chili pepper. The author says fresh or frozen mango works and that additional pepper may be used for a spicier curry. Serve with rice, quinoa, or couscous.