Chicken Mango Curry
Ingredients
- 4-6 chicken breast ⓘ
- 1 lbs shell-on shrimps ⓘ
- 4 red mangoes (2 ripe, 2 less ripe) ⓘ
- 1 tbsp. of vegetable oil ⓘ
- 1 large spanish onion
- 2 cloves of garlic ⓘ
- 5 tbsp. of curry powder ⓘ
- 1 tbsp. of salt ⓘ
- 1 can of unsweetened coconut milk ⓘ
- 1/4 cup of unsweetened shaved coconut ⓘ
- 1/4 cup chopped cilantro ⓘ
- hot sauce ⓘ
Instructions
- Grill the chicken breasts, shrimp and the peeled and sliced mangoes (mangoes should have some nice grill marks)
- Dice onions and mince garlic. Sautee the onions and garlic in oil in a large pot, once semi translucent add in curry powder and salt; add in grilled mangoes and coconut milk; let simmer on low heat until mangoes are soft to touch
- Use hand held blender to lightly break up the mangoes
- Add in hot sauce to taste.
- Toast 2 tablespoons of shaved coconut. Stir in remainder of shaved coconut.
- Chop chicken and add to pot and let simmer for 10 minutes.
- Serve on a bed of basmati rice.
- Sprinkle with chopped cilantro and toasted shaved coconut to serve
Nutrition & Diet Analysis (per serving)
749
kcal
37% DV
Protein
Fat
Carbs
* % Daily Values based on a 2,000 calorie diet (FDA 2020).