Description
Coconut Mango Chicken is a vibrant and creamy fusion dish featuring tender chicken pieces simmered in a rich coconut milk sauce with fresh mango chunks and aromatic spices like curry powder, cumin, and paprika. This easy-to-make stovetop recipe offers a perfect balance of sweet, tangy, and mildly spicy flavors, garnished with fresh cilantro and ideal for serving over rice or with naan.
Ingredients
Scale
Chicken and Marinade
- 1 1/2 pounds boneless skinless chicken breasts, cut into bite-sized pieces
- 1 tablespoon olive oil
Base and Seasonings
- 1 small yellow onion, finely diced
- 3 cloves garlic, minced
- 1 tablespoon fresh ginger, grated
- 1 teaspoon curry powder
- 1/2 teaspoon ground cumin
- 1/2 teaspoon paprika
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/4 teaspoon red pepper flakes (optional)
Sauce and Garnish
- 1 cup full-fat coconut milk
- 1 cup fresh mango, diced
- 1 tablespoon lime juice
- 1 teaspoon honey
- 2 tablespoons fresh cilantro, chopped (for garnish)
Instructions
- Cook the Chicken: Heat the olive oil in a large skillet over medium heat. Add the diced chicken and cook for 5 to 7 minutes until the pieces are lightly browned on the outside and cooked through. Remove the chicken from the skillet and set aside.
- Sauté Aromatics: In the same skillet, add the finely diced onion and sauté for 3 to 4 minutes until softened and translucent. Add the minced garlic and grated ginger, cooking for an additional 1 minute until fragrant.
- Add Spices: Stir in the curry powder, ground cumin, paprika, salt, black pepper, and red pepper flakes if using. Mix well to evenly coat the aromatics with the spices.
- Prepare the Sauce: Pour in the full-fat coconut milk and bring it to a gentle simmer. Add the diced fresh mango, lime juice, and honey. Allow the sauce to simmer for about 5 minutes, stirring occasionally, until it thickens slightly and the flavors meld together.
- Combine and Heat Through: Return the cooked chicken pieces to the skillet, stirring to coat them thoroughly with the sauce. Cook for another 5 minutes over medium heat, stirring occasionally, to ensure the chicken is heated through and well combined with the sauce.
- Garnish and Serve: Remove the skillet from heat. Garnish the dish with freshly chopped cilantro and serve warm over cooked rice or alongside naan bread for a complete meal.
Notes
- For extra texture and vegetable variety, add sliced red bell peppers or snap peas during the simmering stage.
- If using frozen mango, be sure to thaw it completely and drain any excess liquid before adding it to prevent the sauce from becoming too watery.
- Adjust the spice level to your preference by adding more or less red pepper flakes or curry powder.
