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mango curry chicken over white rice with a lime wedge and toasted coconut for garnish served on a navy blue plate

Mango Curry Chicken

Sheila
Tender chicken breast meat in cooked in an amazing curry sauce with mangos, fresh ginger, garlic, peppers, lime, and topped with fresh basil and cilantro. Served over basmati rice.
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Prep Time 45 minutes
Cook Time 1 hour 30 minutes
Total Time 2 hours 15 minutes
Course dinner, Main Dish
Cuisine American, Curry, Indian
Servings 6 servings
Calories 391 kcal

Equipment

  • 1 8-10 quart dutch oven

Ingredients
  

  • 1/2 cup all-purpose flour
  • 2 tbsp curry powder
  • 1 tsp kosher salt
  • 1/4 tsp cayenne pepper more if you prefer
  • 2-3 lbs boneless chicken breast cut into bite sized cubes
  • 3 tbsp vegetable oil
  • 1.5 cups Spanish onion
  • 1 cup red bell pepper seeded and sliced
  • 2 cloves garlic minced
  • 1 tbsp minced ginger root
  • 4 cups chicken broth
  • 2 cups mango diced
  • 14.5 ounce can of diced tomatoes
  • 1/4 cup currants raisins, chopped dried figs or apricots will work too
  • 1/4 cup lime juice freshly squeezed
  • 3 tbsp fresh chopped cilantro for garnish
  • 3 tbsp fresh chopped basil for garnish

garnishes: unsweetened coconut toasted, chopped cashews, plain yogurt, lime wedges, additional basil and cilantro

Instructions
 

  • Add flour, salt, cayenne pepper, and curry powder to a shallow dish or pie plate and mix together.
  • Cut chicken breasts into bite sized chunks.
  • Prep all the vegetables: cut onion, pepper, and mango. Mince garlic. Grate or chop ginger. Squeeze lime juice into a measuring cup. Chop garnishes. Now, you are ready to assemble your dish.
  • Dredge chicken pieces in flour and spice mixture. Add half of the cooking oil to a Dutch oven and turn the burner to medium heat. When the oil starts to smoke, add half of the chicken pieces to the pan, being careful not to crowd the pan. Brown pieces on both sides, then remove to a plate. Repeat this until all of the chicken is brown. 
    *reserve any flour spice mixture for thickening the sauce
  • Remove the chicken from the pan. Add the last half of the oil to the pan, along with the onions and pepper. Saute the vegetables using a wooden spoon or spatula to scrape up any browned bits from the chicken. Cook the onion and pepper pieces for about 2 minutes, then add the garlic and ginger.
  • Place the chicken back in the pan in an even layer over the aromatics. Dust chicken pieces with the remaining flour seasoning mixture. Pour all four cups of chicken broth over the chicken. Stir, cover the pot with the lid, turn the burner down to low, and cook for 30 minutes.
  • After 30 minutes, add currants/raisins, mangoes, and a can of diced tomatoes and stir to combine. Place the cover back on the pot and cook for 15 minutes.
  • Remove from stovetop and add lime juice and chopped basil. Set garnishes out so people can add them as they like.
  • Serve with basmati rice or coconut rice and a green salad.

Notes

This recipe can be prepared one or two days in advance. Follow all the steps through step six. Cook for the first 30 minutes. Remove from the stovetop and let it cool. Cover and refrigerate. An hour before you plan on eating, reheat and finish the last steps of the recipe.

Nutrition

Serving: 1.5cupsCalories: 391kcalCarbohydrates: 35gProtein: 36gFat: 12gSaturated Fat: 2gPolyunsaturated Fat: 5gMonounsaturated Fat: 3gTrans Fat: 0.1gCholesterol: 97mgSodium: 1238mgPotassium: 1017mgFiber: 5gSugar: 20gVitamin A: 1806IUVitamin C: 68mgCalcium: 43mgIron: 2mg
Keyword basil, chicken, cilantro, curry, dinner, garlic, ginger, lime, make ahead, mango
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