Description
A mouthwatering meal that perfectly marries the sweetness of mango with the richness of coconut milk, enhanced by zesty spices.
Ingredients
- 1 1/2 lbs boneless chicken thighs, cut into chunks
- 1 cup ripe mango, diced
- 1 can (13.5 oz) coconut milk
- 2 tablespoons coconut oil
- 1 small onion, finely chopped
- 3 cloves garlic, minced
- 1 tablespoon fresh ginger, grated
- 1-2 teaspoons chili paste (to taste)
- 1 teaspoon paprika
- 1/2 teaspoon cumin
- Salt and black pepper to taste
- Fresh cilantro for garnish
Instructions
- Heat coconut oil in a large skillet over medium heat for about 2 minutes.
- Add the finely chopped onion and sauté until soft and translucent, about 5 minutes.
- Stir in minced garlic and grated ginger, cooking for roughly 1 minute until fragrant.
- Add the chicken pieces to the skillet. Season with salt, pepper, paprika, and cumin. Brown the chicken on all sides for approximately 6-8 minutes.
- Mix in chili paste and diced mango, stirring gently for about 2 minutes.
- Pour in coconut milk, reduce heat to low, and simmer until chicken is tender and sauce thickens, about 15-18 minutes.
- Adjust seasoning to taste, remove from heat, garnish with fresh cilantro, and serve warm.
Notes
Choose ripe mango for the best flavor. Simmer low and slow for optimal tenderness and flavor incorporation.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Tropical