Chicken and Mango Curry

Chicken and Mango Curry

In this recipe, tender chicken intertwines with the tropical sweetness of mango, creating an irresistible contrast enhanced by the spicy touch of curry. Coconut oil coats everything in a creamy, velvety texture, transporting you to a tropical paradise with every bite.

Ingredients

1 c. coconut oil soup

1 medium onion chopped

2 crushed garlic cloves

1 c. powdered ginger soup

2 c. curry powder soup

Salt to taste

Pepper q.s.

3 ripe mangoes

1 can of coconut milk

450 g chicken breast

Fresh coriander to taste

Preparation

1.

Heat the coconut oil in a large skillet over medium heat. Add the chopped onion, garlic and ginger and sauté for 3 minutes or until the onion becomes translucent.

2.

Then place the onion in a food processor and add the curry powder, salt, pepper, 150g diced mango and coconut milk and blend until smooth.

3.

Place back in the frying pan, add the chicken pieces and 60ml of water and stir. Cover the pan and cook for 15 minutes, stirring a few times.

4.

When the chicken is fully cooked, add the remaining diced mango to the skillet.

5.

Serve with fresh cilantro and lime wedges.