Mango Chicken Curry
Ingredients:
1 lb chicken breasts, cut into bite size pieces
1 mango, medium diced.
1 sweet onion, halved then thinly sliced
2 tsp grated fresh ginger
1.5 Tbsp curry powder
1 tsp salt
4 cloves garlic, diced
1 can unsweetened coconut milk
1/2 cup low sodium chicken broth
2 Tbsp lime juice (from about 1-2 limes)
1 cup jasmine rice
Olive oil
Fresh cilantro for serving
Instructions:
Cook rice following directions on package.
Heat a drizzle of olive oil in a large skillet until hot. Add ~2/3 of the mango chunks and cook, stirring frequently, for 3-4 minutes until softened.
Remove mango from heat and mash using a fork or a potato masher.
Add another drizzle of olive oil to skillet and add onion. Cook, stirring occasionally, for 3 minutes.
Add the garlic, ginger, curry powder, and salt. Cook, stirring constantly, for 1 minute.
Add coconut milk, broth, and mashed mango.
Add the chicken and bring to a simmer. Reduce heat to medium and cook, stirring occasionally, for 15 minutes until reduced slightly and chicken is cooked through.
Stir in the lime juice and remaining mango pieces.
Serve chicken over rice. Top with fresh cilantro leaves.