Mango Curry Chicken

This is one of my favorite recipes, especially when I don’t really feel like cooking. This meal is so easy and quick to make, and is one that you swear is better the second time.

Unbalanced

% Daily Values based on a 2,000 calorie diet

Step 1

Heat oil in a large pan (or sometimes we find it easy to use a wok) over medium heat. Add onions and bell pepper and cook, stirring occasionally, until soft, about 5 minutes.

Step 2

Add the curry powder and cumin, cook for a few more minutes.

Step 3

In a separate pot, cook 1 cup of jasmine rice according to the bag. Let this cook while you do the rest.

Step 4

Add coconut milk, and one of the two chopped mangos to the pan. Increase the heat and bring to a boil, then lower the heat to maintain a low simmer for about 15 minutes, stirring occasionally.

Step 5

Remove pan from heat. Scoop the sauce into a blender. Purée the sauce, pulsing until smooth. Return the sauce to the pan.

Step 6

Add salt and pepper seasoned chopped chicken to the pan and return to a low simmer. Cover the pan and let cook for 8 to 10 minutes. The chicken should be just cooked until done, but always double check with a thermometer or by cutting a piece to see.

Step 7

Add the remaining chopped mango. Cook on a low temperature for another minute or two, uncovered.

Step 8

While that’s finishing up, pop some naan in the oven to toast. Your rice should be ready. Serve on the side. And enjoy🤍