Ingredients
Scale
- 1 lb boneless, skinless chicken thighs
- 2 ripe mangoes, pureed
- 1 can (13.5 oz) coconut milk
- 1 onion, chopped
- 2 cloves garlic, minced
- 1 tsp cumin
- 1 tsp turmeric
- 1 tsp chili powder (adjust to taste)
- Salt to taste
- Fresh cilantro for garnish
Instructions
- Marinate the chicken in spices (cumin, turmeric, chili powder, and salt) for at least 30 minutes.
- Heat a pan and sauté onions and garlic until aromatic.
- Add the marinated chicken and cook until browned and cooked through.
- Pour in the pureed mangoes and coconut milk; stir to combine.
- Let it simmer for 15 minutes, then garnish with fresh cilantro before serving.
Notes
Serve over jasmine rice or with naan bread. Store leftovers in an airtight container for up to 3 days or freeze for up to 3 months.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Stove-top
- Cuisine: Indian
- Diet: Gluten-Free, Dairy-Free
Nutrition
- Serving Size: 1 serving
- Calories: 400
- Sugar: 10g
- Sodium: 300mg
- Fat: 18g
- Saturated Fat: 12g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 4g
- Protein: 25g
- Cholesterol: 80mg