Easy Mango Chicken Curry

By Tatyana's Everyday Food · 40 min

Ingredients

Instructions

1. Cook the rice first, using 2 cups of long-grain basmati rice.
2. Heat a large frying pan over medium-high heat with a drizzle of cooking oil. Add half the chopped chicken and season with salt. Fry for 6 to 7 minutes until browned all over. Move the browned chicken to a clean bowl and set aside. Fry the rest in batches so the pan is not overcrowded.
3. Remove the chicken from the pan and lower the heat to medium. Add the butter and let it melt, then add the diced onion and saute for about 4 minutes until soft and translucent.
4. Add the minced garlic and cook for 30 seconds. Add the curry powder and paprika and cook for 30 seconds. Add the flour and cook for about 30 seconds more.
5. Slowly whisk in the chicken broth, then add the coconut milk and season the sauce with salt. Return the chicken to the pan and add the chopped mango.
6. Bring the sauce to a simmer over medium heat, then reduce to low and simmer for 8 to 10 minutes, until the mango is soft and the chicken is cooked through.
7. If using bone-in chicken thigh or drumsticks, simmer in the sauce for 20 to 25 minutes instead, until the chicken is fully cooked and reaches 165°F.
8. Take the pan off the heat and stir in ¼ cup chopped cilantro.
9. Serve the rice on one side of a bowl and the curry on the other. Garnish with more cilantro, sliced mango and chilis if you like. Squeeze about half a lime over each serving, adding more if the limes are dry.

Summarized from Tatyana's Everyday Food's video. Watch it for the details.

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