Sliced Avocado

Half Avocado

rice, vegetables, cilantro, naan with choice of chicken or tofu

Rinse the rice under cold water until the water runs clear to remove excess starch. In a medium saucepan, combine rinsed rice, 2.25 cups water, 1/2 tsp salt, and 1/2 tbs oil. Bring to a boil over medium-high heat, then reduce heat to low, cover tightly, and simmer for 15 minutes. Remove from heat and let stand, covered, for 10 minutes. Fluff with a fork before serving.

Rinse and cook rice

If using chicken: pat chicken dry, season with 1/2 tsp salt and 1/4 tsp black pepper. If using tofu: press tofu for at least 15 minutes, then cube and season lightly with salt and pepper.

Prepare protein

In a large skillet or Dutch oven over medium-high heat, add 1 tbs oil (from Curry base amount if preferred). For chicken: sear pieces 4-5 minutes per side until browned and cooked through (internal temperature 165°F / 74°C). Remove chicken to a plate. For tofu: add tofu cubes and pan-fry 3-5 minutes per side until golden brown. Remove tofu to a plate. Reserve skillet for the curry base.

Cook protein

In the same large skillet or Dutch oven, heat 2 tbs oil over medium heat. Add the chopped onion and a pinch of salt and cook 5-7 minutes, stirring, until soft and translucent. Add minced garlic and grated ginger and cook 30–45 seconds until fragrant.

Sauté aromatics

Stir in turmeric, ground cumin, ground coriander, and curry powder. Cook 1 minute, stirring, to bloom the spices and deepen their aroma.

Toast spices

Add sliced red bell pepper and sliced carrot to the skillet. Cook 4–6 minutes until they begin to soften. Stir in the green peas and diced mango, cook 2 minutes to warm the mango slightly.

Add vegetables

Pour in the coconut milk and 1/2 cup broth, scraping up any browned bits from the bottom of the pan. Bring the mixture to a gentle simmer, then reduce heat to medium-low and simmer 6–8 minutes to let flavors meld and sauce thicken slightly.

Add liquids

Return the cooked chicken or tofu to the skillet, stirring to coat with sauce. Simmer 3–5 minutes to heat through and allow flavors to combine. Stir in 1 tbs lime juice, 1 tsp salt (adjust to taste), 1/2 tsp black pepper, and 1/2 cup chopped cilantro. Taste and adjust seasoning with more salt, pepper, or lime as desired.

Finish curry

Warm the naan according to package instructions or in a dry skillet for 1–2 minutes per side. Spoon the mango curry over the cooked rice or serve the rice on the side. Garnish with additional chopped cilantro and lime wedges. Serve hot with naan.

long-grain white rice

water

salt

vegetable oil

vegetable oil (or ghee)

yellow onion, finely chopped

garlic, minced

fresh ginger, grated

turmeric

ground cumin

ground coriander

mild curry powder

red bell pepper, sliced

carrot, thinly sliced

green peas (fresh or frozen)

ripe mango, diced (or 1.5 cups frozen mango chunks, thawed)

canned coconut milk (full fat preferred)

vegetable or chicken broth

lime juice

black pepper

cilantro, chopped

boneless skinless chicken thighs, cut into 1-inch pieces

or firm tofu, pressed and cubed

salt (for seasoning protein)

black pepper (for seasoning protein)

naan or flatbread

additional chopped cilantro

lime wedges

Mango Curry

Make Mango Curry Recipe in just 50m. rice, vegetables, cilantro, naan with choice of chicken or tofu

Mango Curry Recipe

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