Mango Chicken Recipe

Inspired by Curry Leaf

Time30m

Serves4

Boneless chicken cooked in rich mango & coconut sauce.

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Ingredients

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Protein

1 1/8 lb (500 g) Boneless chicken breast

Fruits

1 cup Ripe mango, diced

Coconut Milk

1 2/3 cup (400 ml) Coconut milk

Spices & Seasoning

2 tsp Garlic, minced

1 tsp Ginger, grated

1 tbs Curry powder

1 tsp Celtic sea salt

1/2 tsp black pepper

Oil

2 tbs Tuscany sunflower oil

Garnish

1/4 cup Fresh cilantro, chopped

Method

Preparation

Prepare the chicken

Cut the boneless chicken breast into bite-sized pieces and season with salt and black pepper.

Cooking

Sauté the chicken

In a large skillet, heat the vegetable oil over medium heat. Add the seasoned chicken and cook until browned, about 5-7 minutes. Remove from the skillet and set aside.

Make the sauce

In the same skillet, add the minced garlic and grated ginger. Sauté for about 1 minute until fragrant. Add the curry powder and cook for an additional 1 minute.

Combine mango and coconut milk

Add the diced mango and coconut milk to the skillet. Stir well to combine and bring to a simmer.

Finish cooking

Return the chicken to the skillet and cook for an additional 10-15 minutes, or until the chicken is fully cooked and the sauce has thickened slightly.

Serving

Garnish and serve

Remove from heat, stir in the chopped cilantro, and serve the mango chicken warm over rice or with naan.