Mango Curry Chicken Breasts

Transform your weeknight dinner routine with this flavor-packed Mango Curry Chicken Breasts recipe, a perfect harmony of tropical sweetness and warming spices. Tender, golden-seared chicken breasts are simmered in a luscious sauce made from ripe mangoes, creamy coconut milk, and aromatic yellow curry powder, with hints of turmeric, ginger, and garlic for an irresistible depth of flavor. This one-pan wonder is not only easy to prepare but also impressively gourmet, making it a fantastic choice for both casual family dinners and entertaining guests. Serve it with steamed rice or naan bread to soak up the rich, velvety sauce, and finish with a sprinkle of fresh cilantro for a fragrant, colorful flourish. Fast, wholesome, and utterly delicious, this dish will quickly become a new go-to in your home kitchen.

Nutriscore Rating: 76/100

Prep Time:20 mins

Cook Time:35 mins

Total Time:55 mins

Servings: 4

Ingredients

• 4 pieces boneless, skinless chicken breasts
• 2 cups ripe mangoes, peeled and diced
• 1 cup unsweetened coconut milk
• 2 tablespoons yellow curry powder
• 1 teaspoon ground turmeric
• 2 cloves garlic, minced
• 1 teaspoon ginger, grated
• 1 medium onion, finely chopped
• 2 tablespoons vegetable oil
• 1 cup chicken broth
• 2 tablespoons fresh cilantro, chopped
• 1 tablespoon lime juice
• 1 teaspoon salt
• 0.5 teaspoon black pepper

Directions

Step 1

Season the chicken breasts with salt and black pepper on both sides. Set aside.

Step 2

Heat the vegetable oil in a large skillet or sauté pan over medium heat. Add the chicken breasts and sear for 3-4 minutes on each side until golden brown. Remove the chicken and set aside on a plate.

Step 3

In the same pan, add the chopped onion and cook for 3-4 minutes until softened. Stir in the minced garlic and grated ginger, cooking for an additional minute until fragrant.

Step 4

Sprinkle the curry powder and turmeric over the onion mixture and stir well to evenly coat.

Step 5

Pour in the chicken broth and scrape the bottom of the pan to deglaze it, incorporating any browned bits into the sauce.

Step 6

Add the diced mangoes to the pan and stir. Let simmer for 5 minutes, allowing the mangoes to soften.

Step 7

Transfer the mixture to a blender or use an immersion blender to puree the sauce until smooth and creamy. Return the sauce to the pan.

Step 8

Stir in the coconut milk and lime juice, mixing well to combine.

Step 9

Place the seared chicken breasts back into the pan, making sure they are submerged in the sauce. Cover and simmer on low heat for 20-25 minutes, or until the chicken is cooked through (internal temperature of 165°F or 74°C).

Step 10

Taste the sauce and adjust seasoning with additional salt or lime juice if needed.

Step 11

Garnish with chopped fresh cilantro before serving. Serve hot with steamed rice or naan bread for a complete meal.

Nutrition Facts

Serving size	1849.6 grams (1849.6g)

Amount per serving	% Daily Value*
Calories	1847

Total Fat 58.60g	75%
Saturated Fat 15.40g	77%
Polyunsaturated Fat 16.80g
Cholesterol 592mg	197%
Sodium 3516mg	153%
Total Carbohydrate 103.40g	38%
Dietary Fiber 16.20g	58%
Total Sugars 72.60g
Protein 228.00g	456%

Vitamin D 7IU	35%
Calcium 704mg	54%
Iron 15mg	83%
Potassium 3216mg	68%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 28.5%

Protein: 49.2%

Carbs: 22.3%