Make Indian food at home with this recipe for mango chicken curry. Deliciously spiced with ginger, garlic, turmeric, and cumin, this recipe has very little heat.
Add the coconut oil to a large skillet or frying pan and heat over medium heat.
Saute the diced onion and bell pepper until tender.
Add the minced garlic cloves and ginger and saute for an additional minute.
Remove the skillet from the heat and transfer the sauteed vegetables to the blender if using.
Add the full-fat coconut milk, curry powder, cumin, 2 cups of mango, and salt to the sauteed vegetable and blend or puree with an immersion blender until smooth.
Return the pureed curry sauce to the pan and add the raw, diced chicken and the remaining ripe mango chunks.
Cook over low heat, stirring frequently, for about 30 minutes or until the chicken is cooked through and tender.
Serve over rice or cauliflower rice and enjoy.
Notes
If you’d like you can add additional diced vegetables when you add the chicken.
Garnish with lime juice or fresh cilantro if desired.