Description
A delightful dish that combines tender chicken with juicy mango, creamy coconut milk, and a hint of spice, creating a flavorful meal that transports you to paradise.
Ingredients
Scale
- 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 chopped onion and sauté until it’s soft and translucent, about 5 minutes.
- Stir in the minced garlic and grated ginger, cooking until fragrant, approximately 1 minute.
- Add the chunks of chicken to the skillet, season with salt, pepper, paprika, and cumin, then brown the chicken on all sides for about 6-8 minutes.
- Mix in the chili paste and diced mango, stirring gently for about 2 minutes.
- Pour in the coconut milk, reduce the heat to low, and let it simmer until the chicken is tender and the sauce has thickened, usually around 15-18 minutes.
- Taste and adjust the seasoning as necessary, then remove from heat.
- Garnish with fresh cilantro before serving warm.
Notes
For a thicker sauce, let it simmer longer or add a cornstarch slurry at the end. Adjust spice levels according to taste.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Skillet Cooking
- Cuisine: Tropical
Nutrition
- Serving Size: 1 serving
- Calories: 380
- Sugar: 8g
- Sodium: 450mg
- Fat: 22g
- Saturated Fat: 10g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 3g
- Protein: 25g
- Cholesterol: 80mg