Easy Mango Chicken Curry

• portions: 4 servings
• temps actif: 10 minutes
• temps total: 30 minutes

Ingrédients

1 tbsp ghee (or coconut oil)

1 onion (chopped)

1 inch fresh ginger (grated)

4 garlic cloves (minced)

2 tbsp curry powder

1/2 tsp ground cumin

1 tsp sea salt (plus more to taste)

1/2 tsp ground black pepper (plus more to taste)

2 ripe mangos (pureed (or use 2 cups frozen)

1 13.5 oz can of coconut milk (full fat)

2 tbsp apple cider vinegar

1½ lb boneless skinless chicken thighs (or breasts, cut into bite-sized pieces)

Chopped cilantro (for garnish)

Instructions

Before cooking, chop up the vegetables and chicken and puree the mangos in the blender.

Heat ghee in a large skillet over medium high heat. Add onion and sauté for 3-4 minutes until translucent.

Add ginger, garlic, curry powder, cumin, salt, and pepper, and cook stirring for 1 minute until fragrant.

Pour in mango puree, coconut milk, and apple cider vinegar, and stir. Increase the heat to boil, then reduce to simmer for 2 minutes uncovered.

Add the chicken and bring back to simmer. Cover and cook for 10 minutes until the chicken is cooked through.

Taste and add more salt and pepper, if needed. Serve over rice or cauliflower rice, spinkled with cilantro.

Notes

Should seat the chicken first then remove and add back to the sauce once it’s all ready

Nutrition

• Taille de Portion: 1 serving - makes 4
• Calories: 328 kcal
• Lipides Totaux: 12 g
• Lipides Saturés: 4 g
• Lipides Insaturés: 6 g
• Acides Gras Trans: 1 g
• Cholestérol: 171 mg
• Sodium: 738 mg
• Glucides Totaux: 21 g
• Fibres Diététiques: 3 g
• Sucres Totaux: 16 g
• Protéines: 35 g