1.5poundchicken breast or thighs, cut into 1 inch pieces
Freshly squeezed lime juice
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Instructions
Heat oil in a large skillet over medium heat. Add the onion and cauliflower and saute for 2-3 minutes, until softened.
Add the garlic, ginger, curry powder, and tomato paste. Cook for 1-2 minutes, stirring constantly.
Transfer the mixture to a blender and add 1 cup of mangoes and coconut milk. Blend until smooth and creamy.
Pour the blended sauce back into the skillet or pot and bring to a simmer (not boil!). Add the chicken pieces to the sauce, making sure they are fully submerged.
Cover the skillet or pot and simmer over medium-low heat for 10-15 minutes, or until the chicken is cooked through and tender, stirring occasionally.
Once the chicken is cooked, stir in the remaining mangoes and freshly squeezed lime juice to brighten the flavors.
Notes
Simmer, do NOT boil, the mango sauce! Otherwise, the coconut milk will separate and curdle.
If you'd rather keep the veggies whole instead of blending them, just add the mango puree and coconut milk straight into the pot.
I highly recommendmaking this mango chicken curry in advance, if possible! At first you'll notice the prominent sweetness of the mangoes. However, as it sits, the flavors will meld together, giving you a more well-rounded taste where each flavor really shines.