Mango Chicken Curry

I can’t believe that I haven’t shared this recipe before – it is THE BEST meal – make a bit of rice and serve. Tomatoes were my own addition because I had fresh tomatoes in the garden just waiting to be picked and added. You can sprinkle a little cilantro on it when serving. You can also add red peppers. You can soute them with the onions, garlic, ginger and chicken. Squeeze a little lime in before serving for added flavour.

2 or 3 chicken breasts, diced
2 medium onions, diced
4 cloves of garlic, diced
4 tablespoons of ginger, diced
2 tablespoons of curry powder
1 can coconut milk
3 ripe mangos, diced
1 cup of tomatoes, diced
coconut oil

Heat oil in a deep skillet, cook chicken and then add onions, garlic, ginger and curry powder. Stir in coconut milk and add the mango and tomatoes. Bring to a slow boil and then simmer for 30-40 minutes.
Serve on rice. This freezes well and can be made ahead and re-heated.

Written by Pam