Delightful Turmeric Chicken Curry with Mango & Zucchini

When life gives you turmeric, you make Turmeric Chicken Curry with Mango and Zucchini. The aroma wafts through the kitchen like a warm hug, inviting everyone to come closer. Picture tender chicken simmering in a vibrant golden sauce, mingling with sweet mango and crisp zucchini, creating a symphony of flavors that dance on your palate. cowboy butter chicken butter chicken with garlic sauce This dish is a celebration of comfort food, perfect for cozy family dinners or impressing guests at your next gathering. For more inspiration, check out this Delicious Chicken Broccoli Orzo recipe.

I remember the first time I made this dish; my friends thought I was a culinary wizard! The way the spices blended together felt like magic in my kitchen. Ideal for those rainy days when you want something warm and hearty or even a fancy dinner party where you want to wow your guests, this recipe delivers on all fronts. Get ready for an explosion of taste that will have everyone asking for seconds!

I still chuckle remembering my friend’s surprised face when they tasted this curry for the first time—who knew healthy could be so delicious?

Essential Ingredients

Here’s what you’ll need to make this delicious dish:

• Boneless Chicken Thighs: Tender and juicy, thighs add richness to the curry; feel free to use breasts if you prefer.

• Coconut Milk: Use full-fat coconut milk for creaminess; light versions work too but may lack richness.

• Fresh Turmeric Root: If you can find it, fresh turmeric offers a vibrant flavor; otherwise, ground turmeric works just fine.

• Mango: Ripe mango adds sweetness; choose one that’s slightly soft to the touch for maximum juiciness.

• Zucchini: Fresh zucchini provides crunch; cut into half-moons for even cooking.

• Onion: Use yellow onions for their sweetness; sauté until golden brown to enhance their flavor.

• Garlic and Ginger: Freshly minced garlic and ginger provide aromatic depth; don’t skimp on these flavor boosters. garlic chilli noodles.

• Spices: Cumin and coriander are essential here; they elevate the dish’s flavor profile significantly.

• Fresh Cilantro: Chopped cilantro adds freshness at the end; plus, it looks great as a garnish!

The full ingredients list, including measurements, is provided in the recipe card directly below.

Let’s Make it together

Sauté the Aromatics: Begin by heating oil in a large pot over medium heat. Add diced onions and cook until they turn translucent and fragrant, about 5 minutes.

Add Garlic and Ginger: Stir in minced garlic and grated ginger next. Sauté these together until they release their beautiful aromas—about 1-2 minutes should do.

Incorporate Spices & Chicken: Sprinkle cumin and coriander over the mixture before adding boneless chicken thighs. Cook until the chicken starts browning slightly on all sides.

Pour in Coconut Milk & Turmeric: Next comes the magic! Pour in coconut milk along with freshly grated turmeric (or ground). Stir well to combine everything into a luscious sauce.

Add Mango & Zucchini: Toss chopped mango and zucchini into the pot now. Simmer gently for about 15-20 minutes until chicken is cooked through.

Garnish & Serve!: Finally, sprinkle freshly chopped cilantro over your dish before serving. Enjoy this remarkable curry over fluffy rice or with warm naan bread.

Now that you’ve got your Turmeric Chicken Curry with Mango and Zucchini ready, gather around the table and dig in! Feel free to share your culinary adventures or any funny mishaps while cooking—after all, that’s what makes these moments unforgettable! Korean BBQ meatballs.

Perfecting the Cooking Process

Start by searing the chicken to lock in flavors, then sauté the veggies while the curry simmers. This sequence ensures everything cooks evenly and retains its deliciousness.

Add Your Touch

Feel free to swap zucchini for bell peppers or add coconut milk for extra creaminess. A little experimentation can lead to delightful surprises that suit your palate perfectly.

Storing & Reheating

Store leftovers in an airtight container in the fridge for up to three days. Reheat gently on the stove, adding a splash of water if needed to keep it moist.

Sharing my first experience making turmeric chicken curry brings a smile every time. Friends raved about it, and I learned that cooking with joy is just as important as following recipes. For more inspiration, check out this Irresistible Peanut Chicken Recipe recipe.

FAQ

Can I substitute chicken with another protein?

Yes, shrimp or tofu works great in this turmeric chicken curry recipe.

What’s the best way to store leftovers?

Keep leftover curry in an airtight container in the refrigerator for up to three days.

How do I make this dish spicier?

Add more chili powder or fresh chilies during cooking for an extra kick.

Print

Turmeric Chicken Curry with Mango and Zucchini

---

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

• Author: Jessica
• Total Time: 45 minutes
• Yield: Serves 4

Print Recipe

Pin Recipe

Description

Indulge in the vibrant flavors of Turmeric Chicken Curry with Mango and Zucchini—a delightful blend of tender chicken, sweet mango, and crisp zucchini simmered in a creamy turmeric-infused sauce. This dish is not only a feast for the senses but also a comforting option for family dinners or impressive gatherings. With its beautiful colors and aromatic spices, it promises to be a hit with everyone at your table.

---

Ingredients

Scale 1x2x3x

• 1 lb boneless chicken thighs
• 1 can (13.5 oz) full-fat coconut milk
• 2 tbsp fresh turmeric root (or 1 tbsp ground turmeric)
• 1 ripe mango, diced
• 1 medium zucchini, sliced into half-moons
• 1 medium yellow onion, chopped
• 3 cloves garlic, minced
• 1 inch ginger, grated
• 2 tsp ground cumin
• 2 tsp ground coriander
• ¼ cup fresh cilantro, chopped

Cook Mode Prevent your screen from going dark

---

Instructions

1. Heat oil in a large pot over medium heat. Add chopped onion and sauté until translucent (about 5 minutes).
2. Stir in minced garlic and grated ginger; cook until fragrant (1-2 minutes).
3. Sprinkle cumin and coriander over the mixture, then add chicken thighs. Cook until slightly browned on all sides.
4. Pour in coconut milk and add fresh or ground turmeric; stir to combine.
5. Add diced mango and zucchini to the pot, then simmer for about 15-20 minutes until chicken is fully cooked.
6. Garnish with freshly chopped cilantro before serving.

• Prep Time: 15 minutes
• Cook Time: 30 minutes
• Category: Main
• Method: Simmering
• Cuisine: Indian

Nutrition

• Serving Size: 1 cup (240g)
• Calories: 360
• Sugar: 11g
• Sodium: 420mg
• Fat: 20g
• Saturated Fat: 12g
• Unsaturated Fat: 8g
• Trans Fat: 0g
• Carbohydrates: 18g
• Fiber: 3g
• Protein: 25g
• Cholesterol: 90mg