Mango Pineapple Masala
Vibrant fusion of juicy mango, sweet pineapple, and aromatic spices, all simmered with tender chicken in a creamy coconut sauce. This dish is a perfect balance of sweet and savory, bringing a tropical twist to your plate. Serve with fluffy rice and warm naan for a flavorful, satisfying meal that’s both exotic and comforting.
Yield: 4 servings
Materials
- 3-4 chicken breasts
- 1 tbsp garam masala
- 1 tbsp turmeric
- 1 tbsp cumin
- ½ tsp cayenne pepper
- Salt, to taste
- 1 tbsp olive oil
Sauce:
- 1 onion
- 2-3 garlic cloves
- 2 tbsp ginger
- 200 grams mango
- 200 grams pineapple
- 1 can (400ml) coconut milk
Garnish:
- Fresh cilantro, finely chopped
- Toasted coconut flakes
Instructions
- Cut the chicken breasts (3-4) into small bite-sized pieces and place them in a large bowl. Season the chicken with garam masala (1 tbsp), turmeric (1 tbsp), cumin (1 tbsp), cayenne pepper (½ tsp), and salt to taste. Let the chicken marinate for 15-20 minutes, or longer if you have time to allow the flavors to deepen.
- Heat 1 tbsp of olive oil in a pan over medium heat. Roughly chop the onion (1), garlic (2-3 cloves), and ginger (2 tbsp), and sauté them in the oil until the onion becomes translucent and fragrant.
- In a blender, combine the sautéed onion mixture, mango (200g), pineapple (200g), and coconut milk (1 can). Blend until the sauce is smooth and creamy.
- In the same pan, heat another 1 tbsp of olive oil. Add the marinated chicken pieces and cook them for 5-7 minutes, stirring occasionally, until they are almost cooked through.
- Pour the mango-pineapple sauce over the chicken in the pan. Reduce the heat to low and let the sauce simmer for 10-15 minutes, or until the chicken is fully cooked and the sauce has slightly thickened, coating the chicken beautifully.
- Sprinkle finely chopped fresh cilantro and toasted coconut flakes over the dish. Serve hot with rice and naan for a complete meal.