Mango Coconut Chicken

    Servings: 4
    PREP TIME: |Cook Time:
    Recipe Categories: Main Dish, Foodservice


    2 cloves garlic, finely chopped
    1 tablespoon finely chopped fresh ginger
    1/2 teaspoon ground cumin
    1/2 teaspoon crushed red pepper flakes
    1 teaspoon kosher salt
    3 tablespoons olive oil
    4 boneless, skinless chicken breasts
    1 large ripe, slightly soft mango, peeled, pitted and chopped
    1/2 cup coconut milk
    1 tablespoon chopped fresh cilantro


    In a medium-sized bowl, combine the garlic, ginger, cumin, red pepper flakes, salt and olive oil. Add the chicken to the seasoning mixture, coating completely, then discard spice mixture. In a large nonstick skillet over high heat, add the chicken and sauté until well browned on both sides, about 7-8 minutes. Add the mango and coconut milk. Bring to a simmer and cook for another 4-5 minutes or until cooked through. Add salt to taste. Serving Suggestion: Serve chicken with sauce over steamed white or brown rice and garnish with cilantro.

    Source: Chef Allen Susser
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