This Zesty Mango Chicken perfectly balances sweet and savory flavors, making it an ideal dish to prepare when fresh, ripe mangoes are in season. Tender chicken pieces simmer in a rich sauce infused with warming spices like curry powder, cinnamon, and ginger, while the addition of sweet, juicy mangoes enhances the dish with a burst of tropical flavor. This flavorful combination creates a satisfying, earthy dish that’s sure to delight your taste buds!
Ingredients:
- 1 ½ pounds of skinless, boneless chicken thighs, cut into large chunks
- Salt
- Black pepper
- 3 tablespoons ghee (clarified butter), or a combo of unsalted butter and oil
- 1 onion, cut in half and sliced into thin, semi-circles
- 4 cloves garlic, pressed through garlic press
- 1 teaspoon yellow curry powder
- ½ teaspoon ground cinnamon
- ½ teaspoon ground ginger
- Pinch red pepper flakes
- 2 tablespoons tomato paste
- 2 ½ cups fresh mango chunks (about 1 large mango that is ripe yet firm, with peel and seed removed)
- 2 cups chicken stock or broth
- 1 tablespoon honey
- 2 tablespoons chopped cilantro leaves, plus extra for garnish
- ⅓ cup (heaping) roasted, unsalted cashew pieces
Preparation:
- Begin by gathering and prepping all of your ingredients according to your ingredient list above to have ready and organized for use.
- Add the chicken pieces to a bowl, and season with a good pinch of salt and black pepper.
- Place a large pan/skillet or Dutch oven over medium-high heat, add in 2 tablespoons of the ghee (or butter), and when hot, add half of the chicken thigh pieces and lightly brown them just until golden but not cooked through, about 3-4 minutes. Remove chicken with slotted spoon onto a clean plate and set side for a moment. Repeat with remaining chicken.
- Add the remaining 1 tablespoon of ghee to the pan, and then add in the sliced onions. Sauté the onions for about 3-4 minutes, until golden. Next add the garlic, the curry powder, the cinnamon, the ground ginger, and the red pepper flakes and stir together until fragrant, about 30 seconds.
- Next, stir in the tomato paste and allow it to cook for a minute, then add the mango chunks and the seared chicken, along with the chicken stock, and stir to combine. Bring the mixture to a vigorous simmer, then lower the heat and allow to things to gently simmer, uncovered, for 40 minutes until slightly thickened, gently stirring, occasionally.
- After 40 minutes, turn off the heat and fold in the honey, cilantro, and the roasted cashew pieces. Serve the mango chicken spooned over rice, or your favorite choice of side, garnished with a few additional cilantro leaves.
