How To Make Chicken Curry with Lime Leaf, Lemongrass & Mango
From frying, roasting, grilling to slow-cooking, these chicken recipes are sure to hit the spot for our favorite lean meat to bring out the flavors in every meal that chicken lovers can’t resist.
Serves:
Ingredients
- 500g chicken, cut into pieces
- 2 tablespoons vegetable oil
- 1 onion, finely chopped
- 3 cloves of garlic, minced
- 1 tablespoon ginger, grated
- 1 tablespoon curry powder
- 1 teaspoon turmeric powder
- 2 red chillies, sliced
- 2 lime leaves
- 1 stalk lemongrass, bruised
- 1 ripe mango, peeled and diced
- 400ml coconut milk
- 200ml chicken broth
- 1 tablespoon fish sauce
- 1 tablespoon sugar
- Salt and pepper to taste
- Fresh cilantro, for garnish
Instructions
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Heat the vegetable oil in a large pan over medium heat. Add the onion, garlic, and ginger, and sauté until fragrant.
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Add the chicken pieces to the pan and brown them on all sides.
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Sprinkle the curry powder and turmeric powder over the chicken and stir well to coat.
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Add the sliced red chillies, lime leaves, lemongrass, and diced mango to the pan and stir.
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Pour in the coconut milk and chicken broth. Bring to a simmer and let it cook for 30 minutes, or until the chicken is cooked through and tender.
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Stir in the fish sauce and sugar. Season with salt and pepper to taste.
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Serve the chicken curry hot, garnished with fresh cilantro. Serve with steamed rice.
Nutrition
- Calories : 320kcal
- Total Fat : 20g
- Saturated Fat : 12g
- Cholesterol : 70mg
- Sodium : 350mg
- Total Carbohydrates : 15g
- Dietary Fiber : 3g
- Sugar : 9g
- Protein : 25g
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