Mango Chicken Curry

So you know what I noticed? Well no I don’t expect you to guess… but if you were to look at my blog you would think the only things I eat are desserts! This isn’t the case I promise. Although I do think having something sweet everyday is important for your quality of life (anyone else with me on that one?)

So I am going to try to start posting more meal recipes. Because let’s face it, in order to get to dessert you have to have a meal first. Right? Maybe? Sometimes?

You know what’s sad? The weekend is almost over. Tomorrow it’s back to work. I always feel like I need another weekend to catch up from the weekend! Does anyone else have this problem??

Well if you are looking for something to make that will last for a few lunches this chicken recipe will do the trick! I have always loved curries and this one is allergy friendly so enjoy friends!

5 from 1 vote

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Mango Chicken Curry

If you are looking for something to make that will last for a few lunches this chicken recipe will do the trick! I have always loved curries and this one is allergy friendly so enjoy friends!

Course Main Course

Cuisine Indian

Keyword easy chicken curry, mango chicken

Prep Time 15 minutes

Cook Time 20 minutes

Total Time 35 minutes

Servings 6 servings

Calories 465 kcal

Ingredients

• 4 tbsp coconut oil or grass-fed butter or ghee
• 4 boneless chicken breasts
• 1 tsp cumin seed
• 1 medium onion
• 1 medium head brocolli
• 1 red or orange bell pepper
• 1 cup pureed mango or mango juice to make pureed mango simply place chopped fresh or frozen mango in food processor and grind to desired consistency
• 1 can coconut milk or equivalent amount of homemade coconut milk
• 1/2 tsp curry powder
• 1/2 tsp turmeric
• 1/2 cup frozen or fresh peas
• 3 tbsp peanut or almond butter Optional

Instructions

1. Turn burner onto medium and place large frying pan or skillet on for a few minutes to warm. 

2. Add oil to pan and then add chicken breasts and heat until cooked on outside.

3. Remove chicken breasts and cut into cubes.

4. Return chicken cubes to pan to cook fully.

5. While chicken is cooking chop onion.

6. When chicken is fully cooked add onion and cumin seeds to pan and cook until onion is clear/ tender.

7. While onion is cooking chop both the broccoli and pepper.

8. Add broccoli and pepper to skillet and allow to cook for a few minutes.

9. Add coconut milk, nut butter, mango puree, curry powder and turmeric to pan and allow to simmer for 20-25 minutes or until broccoli is cooked and most of liquid is absorbed. Stir occasionally to prevent ingredients from sticking to bottom of pan. 

10. When there is 5 minutes left to cook add the peas to the pan and finish simmering.

11. Let cool for a few minutes and enjoy! 

Recipe Notes

1. Store this recipe in an air tight container in the fridge for up to 5 days. 
2. Nutritional values are an estimate and will vary depending on serving size and the exact ingredients used. 

Nutrition Facts

Mango Chicken Curry

Amount Per Serving

Calories 465 Calories from Fat 315

% Daily Value*

Fat 35g54%

Saturated Fat 23g144%

Trans Fat 1g

Polyunsaturated Fat 3g

Monounsaturated Fat 6g

Cholesterol 48mg16%

Sodium 127mg6%

Potassium 853mg24%

Carbohydrates 22g7%

Fiber 5g21%

Sugar 11g12%

Protein 23g46%

Vitamin A 1873IU37%

Vitamin C 138mg167%

Calcium 89mg9%

Iron 4mg22%

* Percent Daily Values are based on a 2000 calorie diet.

If anyone makes this let me know! Trust me it is good. Like really good!