Mango Chicken Curry Flavorful and Simple Recipe

Ingredients

• 1 lb boneless chicken thighs, cut into bite-sized pieces
• 1 ripe mango, diced
• 1 medium onion, finely chopped
• 3 cloves garlic, minced
• 1 tablespoon fresh ginger, grated
• 14 oz coconut milk
• 2 tablespoons curry powder
• 1 teaspoon turmeric
• 1 teaspoon cumin
• 1 tablespoon vegetable oil
• to taste salt and pepper
• to taste fresh cilantro, chopped (for garnish)
• for serving cooked jasmine rice

Instructions

1. In a large skillet or saucepan, heat the vegetable oil over medium heat. Add the chopped onion and sauté until they are translucent, about 5 minutes.
2. Stir in the minced garlic and grated ginger, cooking for an additional minute until fragrant.
3. Add the chicken pieces to the skillet, season with salt and pepper, and cook until they are browned on all sides, about 5-7 minutes.
4. Sprinkle the curry powder, turmeric, and cumin over the chicken, mixing well to coat the pieces evenly with the spices.
5. Pour in the coconut milk and stir to combine. Bring the mixture to a gentle simmer.
6. Add the diced mango into the skillet, stirring it into the curry. Allow it to simmer for about 15-20 minutes, or until the chicken is cooked through and tender.
7. Taste and adjust the seasoning with salt and pepper as needed.