Mango Mint Masala Chicken Stew
Mango Mint Masala Chicken Stew is an Indian recipe categorized as dinner, main course, with 35 min of prep, 51 min of cooking, and 1 hr 26 min total. It yields 4 servings.
Chicken thighs simmer with mango, mint, coconut milk, tomato, ginger, garlic, cumin, coriander, turmeric, and garam masala. Mango adds gentle sweetness, while mint and tomato keep the stew from tasting overly rich.
Mealtime: Dinner, Main Course
Type: Dinner, Main Course
Cuisine: Indian
Dietary Preferences: Gluten-Free, High-Protein
Cooking Time: Make-Ahead
Difficulty Level: Intermediate
Seasonal Preference: Budget-Friendly
Nutritional Information (per serving)
Calories: 495
Protein: 36g
Fat: 32g
Fiber: 3g
Sodium: 620mg
Ingredients
- 2 lbs chicken thighs, cut into pieces (900g)
- 2 tablespoons olive oil (30mL)
- 1 medium onion, diced (150g)
- 3 cloves garlic, minced (9g)
- 1 tablespoon fresh ginger, minced (15g)
- 1 teaspoon ground cumin (2g)
- 1 teaspoon ground coriander (2g)
- 1 teaspoon turmeric powder (2g)
- 1 teaspoon garam masala (2g)
- 1 teaspoon red chili powder (2g)
- 1 can (14 oz) diced tomatoes (400g)
- 1 cup coconut milk (240mL)
- 1 large ripe mango, peeled and diced (300g)
- 1 cup chicken broth (240mL)
- 2 tablespoons fresh mint leaves, chopped (8g)
- 1/2 teaspoon Salt, plus more to taste
- 2 tablespoons Fresh mint sprigs for garnish
Step by Step Instructions
- Heat the olive oil in a large pot or dutch oven over medium heat.
- Add the diced onion and sauté until it becomes translucent, which should take about 5 minutes.
- Incorporate the minced garlic and ginger, stirring constantly until fragrant, approximately 1 minute.
- Sprinkle in the ground cumin, ground coriander, turmeric powder, garam masala, and red chili powder, stirring to combine and cook the spices for another minute.
- Add the chicken pieces to the pot, cooking until they are browned on all sides, which should take about 8-10 minutes.
- Pour in the diced tomatoes along with their juices, the coconut milk, and chicken broth, stirring well to combine all the ingredients.
- Bring the mixture to a gentle simmer and cover the pot, allowing it to cook for about 25-30 minutes, or until the chicken is cooked through and tender.
- Stir in the diced mango and chopped fresh mint leaves, letting the stew simmer for an additional 5 minutes.
- Taste the stew and add salt as needed to achieve your desired flavor.
- Ladle the Mango Mint Masala Chicken Stew into bowls and garnish with fresh mint sprigs before serving.
Nutritional Information
Each serving of the Mango Mint Masala Chicken Stew is a flavorful balance of protein, healthy fats, and essential nutrients, making it a satisfying choice for both weeknight dinners and special meals.
| Calories | 495 |
|---|---|
| Protein | 36g |
| Fat | 32g |
| Fiber | 3g |
| Sodium | 620mg |
Utensils
- Heavy-bottomed stew pot or Dutch oven
- Sharp chef’s knife
- Cutting board
- Measuring cups and spoons
- Wooden spoon or heatproof spatula
- Ladle for serving
- Fine mesh strainer (optional for rinsing spices)
Storage & Reheating
Storage
Within two hours of cooking, divide leftover Mango Mint Masala Chicken Stew into shallow portions and refrigerate them in an airtight container at 40°F (4°C) or below. Use refrigerated leftovers within 3 to 4 days; freeze sooner if they will not be used in that window.
Reheating
Reheat Mango Mint Masala Chicken Stew in a saucepan over medium-low heat, stirring and adding a small splash of coconut milk or water if it has thickened. Bring soups, sauces, and gravies to a rolling boil where applicable, and verify that all leftovers reach 165°F (74°C) before serving.
Practical Cooking Notes
chef’s knife, cutting board, measuring tools, rimmed sheet pan or baking dish, heavy skillet, heavy-bottomed saucepan or Dutch oven.
Check the thickest piece with an instant-read thermometer; poultry is ready at 165°F (74°C).
Prep time: 35 minutes. Cook time: 51 minutes. Total time: 86 minutes. Unverified legacy timing has been estimated from the listed method; begin checking at the recipe’s objective doneness cue.
Helpful Recipe Tips & FAQs
Can I make this stew ahead of time?
Yes, the Mango Mint Masala Chicken Stew actually benefits from resting. After it cools, refrigerate the stew in an airtight container for up to 3 days—flavors continue to mellow and meld. When you’re ready to serve, gently reheat on the stovetop over low heat, adding a splash of water or coconut milk if the sauce thickens too much.
What can I serve with this stew?
To soak up the vibrant sauce, pair the stew with steamed basmati rice, fragrant coconut rice, or warm naan. For a refreshing contrast, serve a simple cucumber raita, mint yogurt dip, or even a crisp kachumber salad to balance the richness of the coconut and spices.
Is there a vegetarian version of this recipe?
Absolutely. Swap the chicken for hearty vegetables such as cauliflower florets, sweet potatoes, or chickpeas for a satisfying vegetarian alternative. You can also use paneer or tofu to keep the protein element while retaining the stew’s creamy texture and aromatic spices.
How do I keep the mango from becoming too sweet?
Choose ripe but firm mangoes so they soften without turning mushy. Balance sweetness by increasing the acidity with a squeeze of lime or a splash of tamarind water and add more tomatoes or a pinch of chili flakes if needed. Fresh mint also brightens the stew and keeps the tropical fruit notes from overwhelming the savory base.