Mango Curry Recipe

Rinse and cook rice

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.

Prepare protein

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.

Cook 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.

Sauté aromatics

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.

Toast spices

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

Add vegetables

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 liquids

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.

Finish curry

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.

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.