Mango Chicken Curry

By Tatyana's Everyday Food · 30 min

Ingredients

Instructions

1. Cook 2 cups of long-grain basmati rice while you make the curry.
2. Preheat a large frying pan over medium-high heat with a drizzle of cooking oil. Add half the chopped chicken and season with salt. Fry 6 to 7 minutes until browned all over. Move the browned chicken to a clean bowl and fry the rest in batches so the pan is not overcrowded.
3. Remove the chicken from the pan, lower the heat to medium and melt the butter. Add the diced onion and saute about 4 minutes until soft and translucent. Add the minced garlic and cook 30 seconds. Add the curry powder and paprika and cook 30 seconds. Add the flour and cook about 30 seconds more.
4. Slowly whisk in the chicken broth. Add the coconut milk and season the sauce with salt. Return the chicken to the pan and add the chopped mango.
5. Bring the sauce to a simmer over medium heat, then lower to low and simmer 8 to 10 minutes, until the mango is soft and the chicken is cooked through.
6. If using bone-in thighs or drumsticks, simmer in the sauce 20 to 25 minutes instead, until fully cooked and the chicken reaches 165°F.
7. Take the pan off the heat and stir in ¼ cup chopped cilantro.
8. Serve rice on one side of a bowl and curry on the other. Top 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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GarlicOnionRiceLimeChicken breastCoconut milkMango