Fresh mango takes this weeknight chicken curry to another level of deliciousness in only 30 minutes.
In just 30 minutes, you’ll have a curry on the table that’s flavorful and immensely satisfying.
The wordcurrystems from the southern Indian wordkari, meaning sauce.
Photo: Caitlin Bensel
Curry comes in dozens of flavors, but this one is extra fresh tasting, thanks to juicy mangoes.
You’ll cook the fresh fruit into a smooth puree for the base of the dish.
Chicken thighs cook directly in the sauce so you don’t miss a drop of deliciousness.
Ingredients
1cupjasmine rice
4teaspoonsolive oil, divided
212-oz.
can unsweetened full-fat coconut milk, shaken
12cupchicken broth
1poundboneless, skinless chicken thighs, cut into 1/2-in.
Meanwhile, heat 2 teaspoons oil in a large nonstick skillet over medium-high.
Add 2 cups mango; cook, stirring, until soft, about 3 minutes.
Remove from heat and mash with a potato masher until mostly smooth.
Transfer to a bowl and wipe skillet clean.
Heat remaining 2 teaspoons oil over medium-high.
Add onion; cook until tender, about 3 minutes.
Add coconut milk, broth, and mashed mango.
Add chicken and bring to a simmer.
Reduce heat to medium.
Cook, stirring, until slightly thickened, about 15 minutes.
Stir in lime juice and remaining 1 cup mango.
Cook until heated through, about 3 minutes.
Serve with rice and top with cilantro.
2,000 calories a day is used for general nutrition advice.
