Ingredients with Measurements:
- 1 pound boneless, skinless chicken breasts, cut into bite-sized pieces
- 1 tablespoon olive oil
- 1 onion, diced
- 2 cloves garlic, minced
- 1 tablespoon grated ginger
- 2 tablespoons curry powder
- 1 teaspoon ground cumin
- 1 teaspoon ground coriander
- 1/2 teaspoon turmeric
- 1/4 teaspoon cayenne pepper
- 1 can (14 oz) coconut milk
- 2 ripe mangoes, peeled and diced
- 1 tablespoon honey
- Salt and pepper, to taste
- Fresh cilantro, chopped, for garnish
Special equipment needed:
- Large skillet or wok
- Wooden spoon or spatula
- Cutting board and knife
- Measuring cups and spoons
Step-by-step instructions:
1. Heat the olive oil in a large skillet or wok over medium-high heat. Add the chicken and cook until browned on all sides, about 5-7 minutes. Remove from the skillet and set aside.
2. In the same skillet, add the onion, garlic, and ginger. Cook until the onion is translucent, about 3-4 minutes.
3. Add the curry powder, cumin, coriander, turmeric, and cayenne pepper. Stir to combine and cook for 1-2 minutes, until fragrant.
4. Pour in the coconut milk and stir to combine. Bring to a simmer and cook for 5 minutes.
5. Add the diced mangoes and honey to the skillet. Stir to combine and cook for another 5 minutes.
6. Return the chicken to the skillet and stir to coat in the sauce. Cook for an additional 5-7 minutes, until the chicken is cooked through and the sauce has thickened.
7. Season with salt and pepper, to taste. Garnish with fresh cilantro.
Time:
Preparation time: 15 minutes
Cooking time: 25 minutes
Temperature:
Medium-high heat
Serving size:
4 servings
Nutritional information:
Calories: 350
Fat: 18g
Carbohydrates: 25g
Protein: 25g
Sodium: 200mg
Sugar: 18g
Substitutions for ingredients:
- Chicken can be substituted with tofu or shrimp.
- Olive oil can be substituted with vegetable oil or coconut oil.
- Onion can be substituted with shallots or leeks.
- Garlic can be substituted with garlic powder.
- Ginger can be substituted with ginger powder.
- Curry powder can be substituted with garam masala.
- Cumin can be substituted with ground coriander.
- Coriander can be substituted with cumin.
- Turmeric can be substituted with curry powder.
- Cayenne pepper can be substituted with red pepper flakes.
- Coconut milk can be substituted with heavy cream or almond milk.
- Mangoes can be substituted with peaches or apricots.
- Honey can be substituted with maple syrup or agave nectar.
Variations:
- Add vegetables such as bell peppers, carrots, or green beans.
- Use different fruits such as pineapple or papaya.
- Add nuts such as cashews or almonds.
- Use different spices such as cinnamon or cardamom.
Tips and tricks:
- Cut the chicken into bite-sized pieces for even cooking.
- Use ripe mangoes for a sweeter flavor.
- Adjust the amount of cayenne pepper to your desired level of spiciness.
- Serve with rice or naan bread.
Storage instructions:
Store leftovers in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat in the microwave or on the stovetop until heated through.
Presentation ideas:
Serve in a bowl with rice or naan bread. Garnish with fresh cilantro.
Garnishes:
Fresh cilantro
Pairings:
Rice or naan bread
Suggested side dishes:
Roasted vegetables or a side salad
Troubleshooting advice:
- If the sauce is too thick, add more coconut milk or chicken broth.
- If the sauce is too thin, simmer for a few more minutes to thicken.
Food safety advice:
- Cook chicken to an internal temperature of 165°F.
- Store leftovers in the refrigerator within 2 hours of cooking.
- Reheat leftovers to an internal temperature of 165°F.
Food history:
Curry originated in India and has since spread to many other countries, including Thailand and the United Kingdom. Mangoes are also native to India and are commonly used in Indian cuisine.
Flavor profiles:
Sweet, spicy, and savory.
Serving suggestions:
Serve with rice or naan bread.
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Region: Indian