This Mango Chicken Curry was originally posted on FourKidsandaChicken.com and it was so good we decided to share it here too. Here’s the deal, this is one of those foods that I never attempted to try before because it was always something that seemed too hard to make. I was so far off on that assumption that it is embarrassing. This was fast, easy, and excellent. It is one of my favorite meals that I cook at home now. If you liked this recipe make sure to check us out at our other blog!
Mango Chicken Curry
This rich and intoxicatingly flavorful meal can be prepared during my busy day at home. The Mango Chicken Curry is rich, fresh, and bursting with flavor and color.
My wife was really impressed, not becaue I cooked rice for the first time, but because she said “Oh my gosh. Was this hard?! This is incredible.” After I told her it took all of 20 minutes to cook and that it was super easy, she says “Why don’t we always eat like this?” Good question.
- Olive Oil
- 1.5 pounds chicken breast
- Green bell pepper sliced
- Red bell pepper sliced
Coconut Mango Cream:
- 1 13.5 oz can coconut milk
- 1 Cup Salsa Verde
- 1 Mango chopped
- 1 Jalapeno chopped
- 3 tbsp brown sugar
- 2 limes juiced
- .5 tsp Chili powder
- .5 tsp Paprika
- .5 tsp Salt
- 1 tsp cumin
- Reserve some of the mango, jalapeno, and both the red and green bell peppers.
How To Make Mango Chicken Curry
Make the Coconut Mango Cream Sauce by combining all of the ingredients in this section above into a blender and blend until smooth. Then cook the chicken in a large pan coated with the olive oil. Cook the chicken all the way through.
When the chicken is cooked, add the bell peppers and cook for another few minutes.
Pour the Coconut Mango Cream Sauce over the chicken and stir. Continue cooking until the sauce is hot.
Make rice and serve the Mango Coconut Curry with garnish and the reserved ingredients.
If you like this recipe, you may also like our other favorites:
Thanks for reading and happy eating!