Easy Mango Chicken Curry

• servings: 4 servings
• active time: 10 minutes
• total time: 30 minutes

Ingredients

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)

Directions

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

• Serving Size: 1 serving - makes 4
• Calories: 328 kcal
• Total Fat: 12 g
• Saturated Fat: 4 g
• Unsaturated Fat: 6 g
• Trans Fat: 1 g
• Cholesterol: 171 mg
• Sodium: 738 mg
• Total Carbohydrate: 21 g
• Dietary Fiber: 3 g
• Total Sugars: 16 g
• Protein: 35 g