Mango Chicken Coconut Curry Recipe

Mango Chicken Curry (30 minute recipe!) The Endless Meal®

WebApr 24, 2020 · 2 tablespoons curry powder, 1 teaspoon each: salt and pepper, 14 ounce can coconut milk, 3 ripe mangos. Return …

1. Heat the coconut oil in a large frying pan over medium heat. Add the onion, garlic, and ginger and saute for 3 minutes, or until the onion is translucent.
2. Transfer the onions to your blender then add the curry powder, salt, pepper, 1 cup of the ripe mangoes, and the coconut milk to the blender and blend on high until smooth.
3. Return the sauce to the frying pan then ad the chicken and ½ cup of water and stir. Cover the pan and cook for 15 minutes, stirring a few times. Lower the heat if the sauce begins to stick to the bottom of the pan.
4. When the chicken pieces are fully cooked, add the remaining mango to the pan and serve.

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Mango Chicken Curry Recipe (video) Tatyanas …

WebJan 12, 2021 · Saute the onion for about 4 minutes, until it’s softened and translucent. Add the minced garlic and cook for another 30 seconds. Add …

1. Begin by preparing the rice. I used 2 cups of long-grain basmati rice. Cook the rice while preparing the chicken curry.
2. Preheat a large frying pan over medium-high heat and add a drizzle of cooking oil to the pan. Once the pan is hot, add half the chopped chicken and season it with salt. Fry the chicken for 6 to 7 minutes, until nicely browned all over. Remove the browned chicken into a clean bowl, set aside and finish frying the remaining chicken. Cook the chicken in batches so you don’t overcrowd the pan.
3. Remove the chicken from the pan, reduce the heat to medium and the butter. Allow the butter to melt, then add the diced onion. Saute the onion for about 4 minutes, until it’s softened and translucent. Add the minced garlic and cook for another 30 seconds. Add the curry powder and paprika next and cook for another 30 seconds. Add the flour next and cook again for about 30 seconds.
4. Slowly begin adding the chicken broth, whisking it into the pan. Next, add in the coconut milk and season the sauce with salt. Return the chicken to the pan and add the chopped mango. Bring the sauce up to a simmer over medium heat, then reduce the heat to low and continue to simmer for 8 to 10 minutes, until the mango is softened, and the chicken has finished cooking.

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