Mango Curry Chicken

• servings: 6 servings
• active time: 10 minutes
• total time: 1 hour

Ingredients

2 lbs chicken breast (cut into bite size pieces, See Note 1)

2 cups mango chunks (thawed if frozen)

1/2 cup plain Greek yogurt

1 tbsp lemon juice

1 tbsp sugar

2 garlic cloves (minced)

1 tbsp ginger paste

2 tsp garam masala seasoning (See Note 2)

1 1/2 tsp ground cumin

1 tsp kosher salt

1 tsp cayenne pepper (See Note 3)

1 1/2 tsp turmeric powder

1 tbsp vegetable oil

1 cup full fat coconut milk (or cream)

cilantro

1/2 cup chopped cashews or almonds (optional)

Directions

Whisk marinade ingredients to combine, then add to a bowl with chicken. Cover and refrigerate for an hour.

Using an immersion blender or stick blender, puree the mango and set aside.

Heat vegetable oil over high heat in large fry pan. Add marinated chicken and cook for 3-5 minutes, or until the chicken is white all over - it doesn't really brown due to the marinade.

Add mango puree and coconut milk or cream, stirring to combine. Turn heat to low and simmer for 15 minutes uncovered. Sauce will thicken.

Season with salt if needed. Remove from heat. Serve over steamed rice of choice. Garnish with cilantro leaves and chopped nuts if desired.

Nutrition

• Calories: 341 kcal
• Total Fat: 15 g
• Saturated Fat: 10 g
• Trans Fat: 1 g
• Cholesterol: 98 mg
• Sodium: 577 mg
• Total Carbohydrate: 16 g
• Dietary Fiber: 2 g
• Total Sugars: 13 g
• Protein: 36 g