Mango Curry Chicken

Ingredients

• 2 pounds boneless, skinless chicken breast, cut into 1 1/2-inch cubes
• 2 tablespoons yellow curry powder
• salt and pepper to taste
• 1 tablespoon canola oil
• 1 small onion. peeled and chopped
• 2 cloves garlic, peeled and minced
• 1 thumb-size ginger, peeled and minced
• 1 tablespoon fish sauce
• 1 can (13.5 ounces) coconut milk
• 2 ripe Philippine mangoes, peeled and finely chopped

Steps

1. 1

   Rinse chicken, drain well, and pat dry.

2. 2

   In a bowl, season with salt and pepper to taste. Add 1 tablespoon of the curry powder and massage onto chicken. Marinate for about 30 minutes.

3. 3

   In a wide pan over medium heat, heat oil. Add onions, garlic, and ginger and cook, stirring regularly, until softened.

4. 4

   Add chicken and cook until lightly browned.

5. 5

   Add fish sauce and cook for about 1 to 2 minutes.

6. 6

   Add coconut milk and curry powder. Stir to combine.

7. 7

   Lower heat, cover, and cook for about 10 to 15 minutes or until chicken is cooked through and sauce is reduced.

8. 8

   Add mango chunks, mashing with the back of the spoon. Continue to cook for about 2 to 3 minutes or until slightly thickened.

9. 9

   Season with salt and pepper to taste. Transfer to a serving platter and garnish with chopped cilantro, if desired. Serve hot.