Scale

1 lb boneless, skinless chicken breast or thighs, cubed

1 tbsp coconut oil or vegetable oil

1/2 onion, finely chopped

2 cloves garlic, minced

1 tbsp fresh ginger, grated

2 tsp curry powder

1/2 tsp turmeric

1/4 tsp chili flakes (optional)

1 cup mango puree (fresh or canned)

1/2 cup coconut milk

1 tbsp tomato paste

1/2 tsp salt, or to taste

1 tsp lime juice

Fresh cilantro, for garnish

Cooked basmati rice or naan, for serving

1. Heat oil in a large skillet over medium heat. Add onion and sauté until soft, about 3 minutes.

2. Add garlic and ginger. Cook for 1 minute until fragrant.

3. Stir in curry powder, turmeric, and chili flakes. Toast spices for 30 seconds.

4. Add chicken and cook until lightly browned, 4–5 minutes.

5. Stir in mango puree, coconut milk, tomato paste, and salt.

6. Simmer uncovered for 10–12 minutes until chicken is cooked through and sauce thickens.

7. Stir in lime juice. Taste and adjust seasoning.

8. Serve hot over rice or with naan. Garnish with fresh cilantro.

Use canned mango pulp (like Kesar or Alphonso) for consistent sweetness.

Swap chicken for tofu or chickpeas for a vegetarian version.

Add spinach or bell peppers for extra veggies.

Keywords: mango chicken curry, sweet spicy curry, easy indian chicken curry