Mango Curry Chicken Oamc

Dive into a vibrant and exotic weeknight dinner with Mango Curry Chicken OAMC, a flavorful fusion of creamy coconut milk and tropical mangoes, balanced with the warmth of yellow curry, garam masala, and fresh ginger. This easy-to-make recipe features tender bite-sized pieces of chicken paired with colorful red bell peppers and finished with a zing of lime juice. Perfect for meal prep enthusiasts, this dish can be batch-cooked and frozen as part of a Once A Month Cooking (OAMC) plan, making it a versatile and time-saving addition to your dinner repertoire. Whether served over fluffy basmati rice or with warm naan, Mango Curry Chicken is a crowd-pleasing blend of sweet, savory, and spicy that’s sure to become a family favorite.

Nutriscore Rating: 79/100

Prep Time:20 mins

Cook Time:30 mins

Total Time:50 mins

Servings: 4

Ingredients

• 1.5 pounds Boneless, skinless chicken breast
• 2 large Ripe mangoes, diced
• 1 can (13.5 oz) Coconut milk
• 2 tablespoons Yellow curry powder
• 1 teaspoon Garam masala
• 1 teaspoon Ground turmeric
• 1 tablespoon Fresh ginger, grated
• 3 large Garlic cloves, minced
• 1 large Onion, finely chopped
• 1 large Red bell pepper, chopped
• 2 tablespoons Vegetable oil
• 1 tablespoon Lime juice
• 0.25 cup Fresh cilantro, chopped (optional)
• 1 teaspoon Salt
• 0.5 teaspoon Black pepper

Directions

Step 1

Cut the chicken breasts into bite-sized pieces and set aside.

Step 2

Heat the vegetable oil in a large skillet or pot over medium heat. Add the chopped onion and cook until softened, about 3-4 minutes.

Step 3

Add the grated ginger, minced garlic, and curry powder, garam masala, and turmeric. Stir well and cook for 1-2 minutes until fragrant.

Step 4

Add the chicken pieces to the skillet and cook until lightly browned on all sides, about 5-6 minutes.

Step 5

Stir in the chopped red bell pepper and cook for another 3 minutes.

Step 6

Add the diced mango, coconut milk, lime juice, salt, and black pepper to the skillet. Mix well to combine.

Step 7

Bring the mixture to a gentle simmer, then lower the heat to medium-low. Cover and let cook for 15-20 minutes, stirring occasionally, until the chicken is cooked through and the flavors meld together.

Step 8

Taste and adjust seasoning if needed.

Step 9

Optional: Garnish with fresh cilantro before serving.

Step 10

To freeze for OAMC (Once a Month Cooking): Let the mango curry chicken cool completely. Portion into freezer-safe containers or resealable bags, label with the date, and freeze. To reheat, thaw overnight in the fridge and warm on the stovetop or in the microwave until heated through.

Nutrition Facts

Serving size	1970.3 grams (1970.3g)

Amount per serving	% Daily Value*
Calories	1968

Total Fat 56.40g	72%
Saturated Fat 11.70g	59%
Polyunsaturated Fat 16.80g
Cholesterol 578mg	193%
Sodium 2993mg	130%
Total Carbohydrate 146.10g	53%
Dietary Fiber 22.90g	82%
Total Sugars 98.20g
Protein 223.90g	448%

Vitamin D 34IU	170%
Calcium 330mg	25%
Iron 17mg	93%
Potassium 3852mg	82%

*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: 25.5%

Protein: 45.1%

Carbs: 29.4%