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

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

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Instructions

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