Mango Chicken Curry
Ingredients
3 ripe mangos
1 medium onion
Fresh ginger
Fresh cilantro for garnish
1 lb. boneless, skinless chicken thighs (Chicken breast can be substituted if preferred)
Coconut oil
1 can (14 oz.) coconut milk
Curry powder
Black pepper
Salt
Optional
- Basmati rice
- Naan
- Lime wedges
Instructions
STEP 1 | Build the Aromatic Base
Heat coconut oil in a large frying pan over medium heat. Add onion, garlic, and ginger. Cook until the onion begins to soften and becomes translucent.
STEP 2 | Create the Mango Curry Sauce
Transfer the cooked aromatics to a blender. Add curry powder, salt, pepper, approximately 1 cup of mango, and coconut milk. Blend until the sauce is completely smooth.
STEP 3 | Cook the Chicken
Pour the mango curry sauce back into the pan. Add chicken and approximately ½ cup water. Stir, cover, and cook until the chicken is completely cooked through, stirring periodically.
STEP 4 | Finish with Mango
Once the chicken is cooked, gently fold the remaining diced mango into the curry. Avoid overcooking at this stage so the mango pieces maintain their shape and color.
STEP 5 | Plate + Garnish
Serve curry alongside or over basmati rice. Finish with fresh cilantro and visible mango pieces. Add naan and lime wedges as desired.
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