INGREDIENTS:
- 2 ripe mangoes, peeled and finely chopped
- 2 lbs boneless chicken breast, cut into 1 inch cubes
- 2 tbsp yellow curry powder
- 1 can (13.5 oz) coconut milk
- 1 small onion, peeled and chopped
- 2 cloves garlic, peeled and minced
- 1 thumb size ginger, peeled and minced
- 1 tbsp cooking oil
- salt and pepper to taste
HOW TO COOK:
- Start by washing the chicken and drain it well.
- Season the chicken with salt and pepper (to taste).
- Add 1 tbsp of the curry powder and massage onto chicken then marinate for about 30 minutes.
- Pour and heat oil in a wide pan over medium heat.
- Add the onions, garlic, and ginger then cook, stirring regularly, until limp and aromatic.
- Add the chicken and cook until lightly browned.
- Remove from pan and set aside.
- Add coconut milk to the pan, scraping browned bits and pieces on bottom and sides of pan.
- Add remaining 1 tbsp of the curry powder, stirring until dissolved.
- Add the mango chunks, mashing with back of spoon.
- Continue to cook for about 2 to 3 minutes or until slightly thickened (make sure coconut milk doesn’t boil over so it doesn’t curdle).
- Add the cooked chicken.
- Lower heat, cover and cook for about 8 to 10 minutes or until chicken is cooked through and sauce is reduced and thickened.
- Remove from heat and transfer to serving plate. Enjoy!
IMAGE: simplyrecipe.com
Also try: Chicken Curry
