This fresh mango and coconut milk chicken recipe is very easy to make and always a crowd pleaser. It will serve 4 to 6 depending on the size of the chicken breasts.
You will need:
– 4 chicken breasts
– 1 or 2 fresh mangoes, ripe, sliced and cubed in 2in squares
– 1 large onion, chopped
– 1 or 2 garlic cloves, grated
– 1.5 inch fresh ginger, grated
– 1 cup coconut milk (not fat free!)
– 2 to 4 tsp. chicken broth
– 2 tsp. corn starch (optional), salt and pepper
– a few sprigs of fresh coriander (optional)
Directions:
– In a large pan, fry the chicken breasts with salt and pepper until golden with half butter and half olive oil; set aside
– Fry onion, garlic and ginger about 5 minutes in the same pan
– Combine the coconut milk, the chicken bouillon (and the corn starch if you want) and pour in the pan
– Add the onion mixture
– Add chicken back to the pan, whole or cubed
– Bring to a boil, stir until the broth thickens
– Stir in the mango slices at the last minute
– Simmer for another couple of minutes and serve with rice or quinoa
Enjoy! You can sprinkle a little bit of coriander before serving. You can experiment with this recipe. Some people like more mango, you can add a dash of curry powder in the broth, or you can sprinkle basil instead of coriander.