Description
A delightful fusion of flavors combining the sweetness of ripe mangoes with the creamy richness of coconut milk, perfect for weeknight dinners.
Ingredients
- 1.5 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 the coconut oil in a large skillet over medium heat for about 2 minutes.
- Add the chopped onion and sauté until soft and translucent, around 5 minutes.
- Stir in the garlic and ginger, cooking until aromatic for about 1 minute.
- Add the chicken pieces, seasoning them with salt, pepper, paprika, and cumin. Brown the chicken on all sides for about 6-8 minutes.
- Mix in the chili paste and diced mango, stirring gently for approximately 2 minutes.
- Pour in the coconut milk, reduce the heat to low, and let it simmer until the chicken is tender, and the sauce thickens, about 15-18 minutes.
- Taste the sauce and adjust the seasoning if necessary, then remove from heat.
- Garnish with fresh cilantro and serve warm.
Notes
Boneless chicken thighs are ideal for juiciness. Use fresh ingredients for best flavor and adjust spice levels to personal preference.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Sautéing
- Cuisine: Tropical