Let’s chat about curry. First, I’ll admit, I’m far from an expert. But, I do have experience eating and loving the stuff. I’ve talked before about the dangers of take-out and curry of any variety is included in this. I find it so comforting, and even more medicinal than boring chicken soup. If you’re a little intimidated by curries, this Mango Chicken Curry is a great place to start. It’s a hearty blend of chicken, vegetables, and a creamy, curry base. With a touch of sweetness from ripe mangoes, it’s super flavorful, but mild enough for the little ones.
The other great thing about this particular curry is it only takes about 30 minutes to come together (especially if you’re fast chopper). It also requires one pot, and y’all know how much I dislike extra dishes. This recipe was inspired by one of my favorite cookbooks – Thug Kitchen (don’t click if profanity offends you or you have a young child on your lap). They make crazy delicious real vegetarian food. I adapted this recipe from their book, and meat-ified it.
This Mango Chicken Curry has bursts of sweetness from chopped mangoes that balance out the red curry paste. And it all comes together with a creamy coconut milk base. Sure, that comes with it’s fair share of saturated fat, but whatevs, pssssh. Also, this is a very mild curry. There is a great depth of flavor, but no heat. You can certainly amp that up with the addition of thai chiles, if you like things spicy.
The result is a bowl of deliciousness that’s comforting AF (given my inspiration, this is the only accurate description I can provide). And if you happen to come down with a cold, make this immediately – luckily, it’s easy enough to throw together, even if you’re under the weather.
- 1 tablespoon canola oil (divided)
- 1.5 pounds chicken breast (cut into 1 inch cubes)
- 1 yellow onion (chopped)
- 2 cups green beans (cut into 1 inch pieces)
- 3 red, green or mixed bell peppers (chopped)
- 6 cloves garlic (minced)
- 3 tablespoons fresh ginger root (minced or grated)
- 1/4 cup red curry paste
- 2 tablespoons reduced sodium soy sauce (or tamari for gluten free)
- 2 cans coconut milk (13.66 oz each or about 3 cups)
- 1 can chicken stock (14.5 oz or about 2 cups)
- 2 ripe mangoes (cut into chunks)
- Juice from 2 limes
Heat 1/2 tablespoon of oil in a large dutch oven or pot over medium-high heat. Cook the chicken for 5-8 minutes until cooked through (no longer pink). Remove the chicken, cover, and set aside for later.
Add the other 1/2 tablespoon of oil and cook onion, green beans, and bell pepper for about 5 minutes, until onions begin to soften. Stir in the garlic, ginger, and curry paste, cooking for another 1-2 minutes.
Stir in soy sauce, coconut milk, and chicken stock. Bring the curry to a boil, then reduce to simmer.
Add the mango and reserved chicken, cover and let simmer for 5-10 minutes (until the mango begins to soften - it’s okay if it falls apart a little).
Remove from the heat, stir in the lime juice, and serve.
For 1/8 of recipe (about 1 1/2 cup per serving): Calories 357 ~ Total Fat 22 g ~ Saturated Fat 15 g ~ Trans Fat 0 g ~ Cholesterol 44 mg ~ Sodium 527 mg ~ Potassium 275 mg ~ Total Carbohydrate 20 g ~ Dietary Fiber 4 g ~ Sugars 12 g ~ Protein 21 g
You can replace the chicken with tofu or more veggies and the chicken broth with vegetable broth if you're looking for a delicious vegan option!
Adapted from Thug Kitchen