05/19/2026
Mango Chicken Curry
1 TBS ghee or coconut oil
1 onion, chopped
1 inch fresh ginger, grated
4 garlic cloves, minced
2 TBS Curry powder
1/2 tsp ground cumin
1 tsp salt
1/2 tsp black pepper
2 ripe mangoes (or 2 cups frozen) pureed
1 1/2 lbs boneless, skinless chicken thighs or breasts cut into bite size pieces
2 TBS apple cider vinegar
1 13.5 oz can of full fat coconut milk
Cilantro for garnish
Heat oil/ghee in a large skillet over medium high heat. Add chicken and onions. Cook until chicken is just done and onions are translucent.
Add ginger, garlic, curry powder, cumin, salt, and pepper. Stir until fragrant, about 1 min.
Pour in mango puree, coconut milk, and apple cider vinegar. Increase heat to boiling, then reduce heat to simmer for 10 minutes.
Serve over basmati rice and garnish with cilantro
