Simmered Curried Chicken with Mango Salsa

By AislePrompt Editorial · ·

How this recipe was made — this recipe was drafted by AislePrompt's AI-assisted pipeline from technique templates and USDA-sourced nutrition data, and published by AislePrompt Editorial — see how AislePrompt recipes are drafted and published.

Tender chicken simmered in aromatic curry spices, served over rice with a sweet-tart mango salsa for a vibrant, balanced meal. This Indian recipe, ready in about 55 minutes, pairs chicken breast, curry powder, onion for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 520 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Prep: 20 min Cook: 35 min Serves 4 Indian cuisine 520 cal/serving
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Ingredients

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Instructions

  1. Step 1: Cut 1.5 pounds boneless, skinless chicken breasts into 1-inch cubes. Toss with 2 tablespoons curry powder, 1/2 teaspoon salt, and 1/4 teaspoon black pepper until evenly coated.
  2. Step 2: Heat 2 tablespoons olive oil in a large pot over medium heat. Add 1 diced onion and cook for 5 minutes until golden. Add 3 minced garlic cloves and 1 tablespoon minced ginger, and cook for 1 minute until fragrant.
  3. Step 3: Add the coated chicken to the pot and cook for 5 minutes, stirring occasionally, until lightly browned on all sides.
  4. Step 4: Pour in 1 can coconut milk and 1 diced tomato. Bring to a simmer, then reduce heat to low. Cover and simmer for 20 minutes until chicken is cooked through.
  5. Step 5: While chicken simmers, prepare salsa: combine 1 cup diced mango, 2 tablespoons chopped cilantro, and juice of 1 lime in a bowl. Stir to combine.
  6. Step 6: Serve the curried chicken over 2 cups cooked rice, topped with 1/2 cup mango salsa.

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