Mango Chicken Curry

INGREDIENTS:

• 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

Instructions:

1. 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.
2. 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.
3. 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.
4. When the chicken pieces are fully cooked, add the remaining mango to the pan and serve. Minced cilantro

NOTE: Depending on how ripe or unripe your mangoes are, this recipe may need a touch of added sweetness or a little acidity to reduce the sweetness. If needed, we recommend adding either a little honey or a little lime juice.

Pair with steamed basmati rice or cauliflower rice