“Oh my gosh. I want to lick the bowl” – my wife. I couldn’t have said it better. Coconut Mango Chicken Curry is amazing.
Coconut Mango Chicken Curry
I’ve been searching for a rich and intoxicatingly flavorful meal that can be prepared during my busy days at home. This Coconut Mango Chicken Curry is rich, fresh, and bursting with color and flavor. It’s as good to eat as it is to look at.
In fact, I am writing this with my wife and not only did she say “congratulations for making rice for the first time and not screwing it up,” she said “Oh my gosh. Was this hard?! This is incredible.” After I told her it took all of 20 minutes to cook and that it was super easy, she says “Why don’t we always eat like this?” Good question…
Now we can all eat like this:
A very simple yet amazingly flavorful and complex dish that is both rich and fresh.
10 minPrep Time
10 minCook Time
20 minTotal Time
Yields 12 servings
Ingredients
- Olive Oil
- 1.5 Pounds Chicken thinly sliced
- 1 green bell pepper
- 1 red bell pepper
- 13.5 oz can of coconut milk
- 1 cup salsa verde
- 1 chopped mango
- 1 chopped jalapeno
- 3 tbsp brown sugar
- 2 limes juiced
- shake of chili powder
- shake of paprika
- pinch of salt
- shake of cumin
- cilantro
Instructions
- In a blender, blend the coconut cream, salsa verde, mango, jalapeno, brown sugar, limes, chili powder, paprika, salt and cumin to make the cream sauce.
- Fry chicken in the olive oil on high heat until cooked.
- Add the bell peppers
- Pour cream sauce over the top
- Keep on heat until hot.
- Serve with rice and garnish.
Ingredients:
- Olive Oil
- 1.5 pounds chicken breast
- Green bell pepper sliced
- Red bell pepper sliced
Coconut Mango Cream:
- 1 13.5 oz can coconut milk
- 1 Cup Salsa Verde
- 1 Mango chopped
- 1 Jalapeno chopped
- 3 tbsp brown sugar
- 2 limes juiced
- .5 tsp Chili powder
- .5 tsp Paprika
- .5 tsp Salt
- 1 tsp cumin
Garnish:
- Cilantro
- Reserve some of the mango, jalapeno, and both the red and green bell peppers.
How To Make Coconut Mango Chicken Curry
First, make the Coconut Mango Cream Sauce. Combine all of the ingredients in this section above into a blender and blend until smooth. Then cook the chicken in a large pan coated with the olive oil. Cook the chicken all the way through.
When the chicken is cooked, add the bell peppers. Just cook them so they are barely softened.
When the peppers are barely al dente, pour the Coconut Mango Cream Sauce over the chicken and stir. Continue cooking until the sauce is hot.
While the sauce is heating, make some rice. Serve the Mango Coconut Curry over rice and garnish with the reserved ingredients.
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