Paleo Mango Chicken Curry
This paleo mango chicken curry blends tender chicken with coconut milk and sweet mango for a rich, balanced dish.
Equipment
- Large Pan
- Mixing bowl
- Blender
- Knife
- Cutting board
- Measuring Cups
Ingredients
Chicken
- 2 lbs chicken thighs
- 1 tsp salt
- 1/2 tsp black pepper
Curry Base
- 1 tbsp olive oil
- 2 cloves garlic minced
- 1 tbsp ginger grated
- 2 tbsp curry paste
- 1 can coconut milk
- 1 cup mango diced
Instructions
- Heat oil in a pan and sauté garlic and ginger until fragrant.
- Add chicken and cook until lightly browned and sealed.
- Stir in curry paste and coat chicken evenly.
- Add coconut milk and mango, then simmer until sauce thickens and chicken is tender.
- Adjust seasoning and serve warm.
Notes
Cook longer for softer texture or less for firmer pieces. Use ripe mango for best sweetness. Adjust spice levels as desired. Store in fridge up to four days or freeze. Reheat gently to maintain texture and flavor.