Creamiest Mango Chicken Coconut Curry

INGREDIENTS

• 1 Big Ripe Mango (about 1½ to 2 cups)
• 2 chicken breasts (less or more, depends on your preference)
• 1 cup of light coconut milk
• 1 cup of chicken broth
• 1 chopped cup of onions
• 2 whole cloves of garlic
• 1 teaspoon freshly grated ginger
• 2 teaspoons of ground curry powder
• 1 teaspoons of ground turmeric
• ½ – 1 (small) Maggi cube
• ¼ – ½ teaspoon of salt
• ¼ black or white pepper
• ¼ ground chili peppers
• ¼ teaspoon dry thyme

INSTRUCTIONS

1. Blend mango, and coconut milk, set aside
2. Wash/clean chicken breast, and into bites.
3. Add oil to the pan, heat up, and then add chicken and lay flat on a single layer. Cook up to 4 – 5 minutes on each side, flip to cook the other until fully cook then lower heat.
4. Add dry thyme, pepper, salt, and stir very well to combine. Add onions, mix very well as well. Then add garlic, and grated ginger, stir again, ensuring that everything fully incorporates.
5. Add the curry, and turmeric, now stir as fast as you can because it can quickly burn. Lower heat if possible. Crush and stir in the Maggi cube or bouillon powder.
6. Gently add the mango/coconut milk blend, stir, and add the chicken broth.
7. Now allow to simmer for the next seven to ten minutes on medium heat while stirring sparingly. Taste and adjust flavors; your yummy creamy mango chicken coconut curry is ready! Serve with rice, quinoa, or couscous.