Y’all, let me tell you – there’s no better feeling than the aroma of my Mango Chicken Curry filling up my kitchen. A symphony of spices, you might call it. There’s just something about that combo of sweet, tangy mango and succulent, tender chicken that’s just to die for.
It all starts with gathering up those perfect ingredients. A big ol’ ripe mango or even a can of mango pulp, if that’s what floats your boat. Fresh, free-range chicken drumsticks – skinless, of course. We’re watching our waistlines here! And don’t get me started on the spices: some good curry powder, a pinch of turmeric, and cayenne pepper for that heated kick. Are you drooling already? Great!
Once my ingredients are laid out like little soldiers, that’s when the magic happens. I take my time sautéing thinly sliced onions in hot coconut oil, waiting for that golden brown hue. Sweat baby, sweat! In go the garlic and ginger, a match made in culinary heaven. You won’t catch me accidentally overcooking them, no siree – I plan on giving my guests a taste explosion without any bitter regrets.
Cue the drumroll – in goes the chicken! I don’t know about you, but the sight of that bird browning all over gets me every time. Just call me a kitchen maestro, orchestrating my very own masterpiece.
And now for the coupler that brings it all together – the sweet mango goodness, along with a dollop of tomato paste and a healthy sprinkle of my trusty spices. Mix it all up, bring it to a simmer and hum a little tune as you wait for it to thicken. You can almost taste that sweet and spicy flavor marriage!
Come dinner time, when I see the delight on my family and friends’ faces as they dig into that Mango Chicken Curry, I know, without a doubt, that this soul-warming dish will always deliver. Now, who’s ready for the mango tango?
- Gather your ingredients: 1 large ripe mango (or 1 cup mango pulp), 2 pounds skinless chicken drumsticks, 2 tablespoons coconut oil, 1 large onion (thinly sliced), 3 cloves garlic (minced), 1 tablespoon ginger (minced), 2 tablespoons curry powder, 1 teaspoon turmeric, 1 teaspoon cayenne pepper, 2 tablespoons tomato paste, 1 cup chicken broth, salt and pepper to taste, and chopped cilantro for garnish.
- Heat the coconut oil in a large skillet over medium heat.
- Sauté the thinly sliced onions in the hot oil until they become golden brown.
- Add the minced garlic and ginger to the onions, and cook for about 1 minute, being careful not to let them burn.
- Add the chicken drumsticks to the skillet, browning them on all sides.
- As the chicken is browning, puree the mango in a food processor or blender until smooth.
- Once the chicken is browned, blend in the curry powder, turmeric, cayenne pepper, and tomato paste, stirring well to coat the chicken evenly.
- Stir in the pureed mango, followed by the chicken broth.
- Bring the mixture to a gentle simmer, and then cover the skillet with a tight-fitting lid.
- Allow the curry to cook for about 20-25 minutes, or until the chicken is cooked through and the sauce has thickened.
- Season the curry with salt and pepper to taste.
- Remove the skillet from the heat, and allow the curry to sit for a few minutes to allow the flavors to meld.
- Serve the Mango Chicken Curry over steamed rice, topped with chopped cilantro.
- Enjoy your homemade Mango Chicken Curry with family and friends!
That was fresh!
