Ingredients

The following ingredients have 4 Servings
  • 1 tablespoon coconut oil
  • 1 medium onion (chopped)
  • 4 cloves garlic (smashed with the side of your knife)
  • 4 tablespoons ginger (chopped)
  • 2 tablespoons curry powder
  • 1 teaspoon each: salt and pepper
  • 3 ripe mangos (peeled, chopped, and divided (or 3 cups frozen and thawed mango))
  • 14 ounce can coconut milk
  • 1 lb boneless chicken thighs (chopped (can sub chicken breasts))
  • Minced cilantro (to serve)

Instruction

  • Heat the coconut oil in a large frying pan over medium heat. Add the onion, garlic, and ginger and saute for 3 minutes, or until the onion is translucent.
  • Transfer the onions to your blender then add the curry powder, salt, pepper, 1 cup of the ripe mangoes, and the coconut milk to the blender and blend on high until smooth.
  • Return the sauce to the frying pan then add the chicken and ½ cup of water and stir. Cover the pan and cook for 15 minutes, stirring a few times. Lower the heat if the sauce begins to stick to the bottom of the pan.
  • When the chicken pieces are fully cooked, add the remaining mango to the pan and serve.