Mango Chicken Dish (Printable Version)

A creamy sauce blends tender chicken with fresh mango and warm spices. Great served over fluffy white rice or quinoa.

# What You'll Need:

01 - 2 big mangoes, cubed after peeling.
02 - 1 medium onion, finely chopped.
03 - 2 garlic cloves, crushed.
04 - 1-inch chunk of fresh ginger, shredded.
05 - 1 pound chicken breasts, cut into small pieces.
06 - 2 tablespoons olive oil.
07 - 1 cup chicken stock.
08 - 1 can (13.5 oz) coconut milk.
09 - 1 tablespoon curry spice mix.
10 - 1 teaspoon turmeric powder.
11 - 1 teaspoon ground cumin.
12 - 1/2 teaspoon chili spice, optional.
13 - Salt and pepper as needed.
14 - Chopped fresh cilantro for topping.
15 - Steamed rice or cooked quinoa on the side.
16 - Optional: naan bread for dipping.

# Steps to Follow:

01 - Heat the oil, throw in the chicken with some salt and pepper, and cook until browned, around 5-7 minutes. Take it out of the pan.
02 - Sauté the onion for a couple of minutes, then toss in the ginger and garlic for another minute or two.
03 - Sprinkle in turmeric, curry powder, cumin, and that optional chili powder. Stir everything for a minute or two.
04 - Pour in chicken stock and coconut milk. Add the chicken pieces back in and let it simmer to thicken for 10-15 minutes.
05 - Mix in the mango cubes and gently warm everything for 5 more minutes. Adjust salt, pepper, or spices if needed.
06 - Spoon it over rice, sprinkle with cilantro, and enjoy with naan, if you like.

# Additional Notes:

01 - Adjust heat by using more or less chili powder.
02 - Pick mangoes that are sweet but not overly soft.