Mango Chicken Curry Masala

My daughter and her boyfriend have caught masala fever – they cannot stop going to Indian restaurants to try different dishes. Their latest obsession is Mango Chicken Curry. I had seen that dish on the menu before but never tried it because I thought it would be overly sweet. It is indeed sweet, but it is a sweetness that makes the soul and belly happy and deeply satisfied. This curry recipe weaves together the lovely mango, the slightly spicy masala, and the sumptuously savory chicken. These tender chicken pieces are simmered gently in a velvety sauce, rich with the warmth of spices and the sweetness of ripe mangoes. Serve atop a bed of fluffy rice or with warm naan, and have a feast!

Ingredients:

• Two ripe mangoes peeled and cubed (reserve a few cubes for garnish)
• 1 lb (450g) chicken breast, cut into bite-size pieces
• One tablespoon of olive oil or ghee
• One large onion, finely chopped
• Two garlic cloves, minced
• 1-inch piece of ginger, minced
• One red bell pepper, sliced into strips (optional)
• One tablespoon curry powder (adjust according to taste)
• One teaspoon of ground turmeric
• One teaspoon of ground cumin
• 1/2 teaspoon red chili flakes (adjust for desired heat level)
• One can (14 oz) coconut milk
• Salt and pepper, to taste
• Fresh cilantro leaves for garnish
• Cooked rice to serve

Instructions:

1. Prepare the Mango Puree: Blend one mango until smooth. This puree will be the sweet foundation of your curry.
2. Cook the Chicken: Heat olive oil in a large pan over medium heat. Season the chicken with salt and pepper, and cook until golden brown. Remove and set aside.
3. Sauté the Aromatics: In the same pan, sauté onion, garlic, and ginger until soft.
4. Add Spices and Bell Pepper. Mix in curry powder, turmeric, cumin, bell pepper, and chili flakes. Cook until fragrant, for 2-3 minutes.
5. Combine Chicken, Mango, and Coconut Milk: Return the chicken to the pan with the mango puree and coconut milk. Simmer for 10-15 minutes until the sauce thickens.
6. Final Touches: Add the remaining mango cubes in the last few minutes of cooking. Adjust seasoning with salt and pepper.
7. Serve the curry over cooked rice, garnished with cilantro and reserved mango cubes. You can also eat it with naan to sop up the gravy.

This vibrant and flavorful curry is a feast for the palate and soul, promising a delightful experience with every bite.

Here is a similar but different version of the Mango Curry.

• Images were generated with the kind assistance of Leonardo.AI, except for the collage.