Mango Curry (Chicken or Chickpea) - Bravabod
Recipes

Mango Curry (Chicken or Chickpea)

Valentina

There's no need to spend hours in the kitchen for this quick, 25-minute curry. Liven up bland chicken with the help of curry powder, fresh mango, ginger, cayenne, and nutmeg. Coconut milk adds the creaminess. As the mango cooks, it will lose its acidity and mellow out with a pleasing sweetness. Serve this warm with a big scoop of rice or cauliflower rice to soak up the sauce. As with most curries, the flavors taste great (perhaps even better) the following day.

How To MakeDiet Type: Paleo

liked this

Freeze For 2-3 months

Best by 3-4 days


Shopping List
  • 1 (8 ounce) raw boneless & skinless chicken breast or thigh
  • 1 cup mango, peeled and diced
  • 1/2 (15 ounce) can full-fat coconut milk, shaken
  • 1/2 cup chicken broth or water
  • 1/2 brown onion, diced
  • 1 celery stalk, chopped
  • 1/2 tablespoon fresh ginger, minced
  • 1/2 tablespoon curry powder (I used sweet curry for mild heat)
  • 1/4 teaspoon salt
  • 1/4 teaspoon ground nutmeg
  • 1/8 teaspoon cayenne
  • fresh cilantro (optional, for topping)

Instructions
  1. Step 1: Dice the chicken and mango into bite-sized chunks. Set aside.
  2. Step 2: Place a large pot over medium heat. Shake the can of coconut milk. Add 1/2 cup of the coconut milk to the pot. Give it a stir and allow the coconut milk to cook for about 3 to 5 minutes. Keep an eye on it to avoid burning. When it's ready, it will have reduced to become quite thick.
  3. Step 3: Add the curry powder, nutmeg, and cayenne to the thickened coconut milk. Stir it together with a spatula for 30 seconds, or until fragrant.
  4. Step 4: Add the diced chicken to the curry paste and cook it for 2 to 3 minutes. Use the spatula to stir the chicken often so that it sears on all sides. It should not be cooked all the way through.
  5. Step 5: Add the onions, celery, mango, and ginger to the curry paste. Stir together to combine. Pour in the remaining coconut milk and broth or water. Cover the pot and bring it to a low boil. Once boiling, reduce the heat to a simmer and cook for 6 to 8 minutes. We don't want to over-cook the chicken or mango here, because they will continue to cook as they sit in the hot pot afterwards.
  6. Step 6: Turn off the heat and allow the curry to rest for at least 10 minutes, covered. Give it a taste and adjust the seasonings as desired.
  7. Serve: Eat warm as is, or with a bowl of rice. Enjoy.

Recipe Notes

Note 1: 1 cup of diced mango is equal to about 1 medium-sized mango.

Nutrition

There's no need to spend hours in the kitchen for this quick, 25-minute curry. Liven up canned chickpeas with the help of curry powder, fresh mango, ginger, cayenne, and nutmeg. Coconut milk adds the creaminess. As the mango cooks, it will lose its acidity and mellow out with a pleasing sweetness. Serve this warm with a big scoop of rice to soak up the sauce. As with most curries, the flavors taste great (perhaps even better) the following day.

How To MakeDiet Type: Plant-based

liked this

Freeze For 2-3 months

Best by 3-4 days


Shopping List
  • 1 (15 ounce) can chickpeas, drained and rinsed
  • 1 cup mango, peeled and diced
  • 1/2 (15 ounce) can full-fat coconut milk
  • 1/2 cup vegetable broth or water
  • 1/2 brown onion, diced
  • 1 celery stalk, chopped
  • 1/2 tablespoon fresh ginger, minced
  • 1/2 tablespoon curry powder (I used sweet curry for mild heat)
  • 1/4 teaspoon salt
  • 1/4 teaspoon ground nutmeg
  • 1/8 teaspoon cayenne
  • fresh cilantro (optional, for topping)

Instructions
  1. Step 1: Dice the mango into bite-sized chunks. Set aside.
  2. Step 2: Place a large pot over medium heat. Shake the can of coconut milk. Add 1/2 cup of the coconut milk to the pot. Give it a stir and allow the coconut milk to cook for about 3 to 5 minutes. Keep an eye on it to avoid burning. When it's ready, it will have reduced to become quite thick.
  3. Step 3: Add the curry powder, nutmeg, and cayenne to the thickened coconut milk. Stir it together with a spatula for 30 seconds, or until fragrant.
  4. Step 4: Add the celery to the curry paste and cook it for 2 to 3 minutes.
  5. Step 5: Add the onions, mango, and ginger to the curry paste. Stir together to combine. Pour in the remaining coconut milk and broth or water. Cover the pot and bring it to a low boil. Once boiling, reduce the heat to a simmer and cook for 5 minutes. Stir in the drained chickpeas and continue cooking, covered, for 2 to 3 more minutes.
  6. Step 6: Turn off the heat and allow the curry to rest for at least 10 minutes, covered. Give it a taste and adjust the seasonings as desired. If you'd like it additional sauce, add in an extra splash of broth as needed.
  7. Serve: Eat warm as is, or with a bowl of rice. Enjoy.

Recipe Notes

Note 1: 1 cup of diced mango is equal to about 1 medium-sized mango.

Nutrition

Dig it? Leave a review

Your feedback helps us offer better suggestions for you.

No comments yet
Your photo has been archived.

What you should eat next

Mango Curry (Chicken or Chickpea)

PT25M 1 (8 ounce) raw boneless & skinless chicken breast or thigh 1 cup mango, peeled and diced 1/2 (15 ounce) can full-fat coconut milk, shaken 1/2 cup chicken broth or water 1/2 brown onion, diced 1 celery stalk, chopped 1/2 tablespoon fresh ginger, minced 1/2 tablespoon curry powder (I used sweet curry for mild heat) 1/4 teaspoon salt 1/4 teaspoon ground nutmeg 1/8 teaspoon cayenne fresh cilantro (optional, for topping) Gluten Free Paleo Vegan 2 Servings Ingredients:

2 Servings

No Ratings

Welcome to Bravabod, where your bod matters.

Cook delicious meals, get personalized recommendations and unlock your best bod

Sign Up Free

Takes 1 min