Mango Chicken Curry

Ingredients

• 2 Tbs coconut oil
• 1 lg red onion, chopped
• 1 red pepper, chopped
• 1 red pepper, thinly sliced
• 2-3 Tbs red curry paste
• 2 Tbs garlic, chopped
• 2 Tbs freshly grated ginger
• 2 tsp each ground coriander & yellow curry powder
• 1⁄2 tsp ground cumin
• 2 1⁄2 cups chopped mango, divided
• 1 1⁄2 can (20 oz) coconut milk, full fat
• 3⁄4 cup ice
• 1 1⁄2 lb chicken thighs or breasts
• 1 1⁄2 cup peas
• Fresh limes, Cilantro leaves, Mango slices

Instructions

1. 1

   --- Directions ---

2. 2

   Heat oil in skillet. Add onions & chopped peppers, reserve red pepper slices. Sauté over low heat about 10 minutes.

3. 3

   Add garlic, curry paste & ginger. Sauté 1 minute. Adjust curry paste to the level of spice you like. Pour in coconut milk, add 1 cup mangoes (reserve 1 1/2 cups mango) Add all the spices & simmer 3 minutes on low.

4. 4

   Pour all into blender. Add ice. If you do not have a soup setting, then the blender could explode from the steam, this is why we add ice. Wait for mixture to cool about 10-15 minutes. Instead of top, use a paper towel covered with your hand. Blend until smooth

5. 5

   Pour blended mixture back into fry pan. Add cubed chicken (we prefer thighs) Add red pepper slices.

6. 6

   Simmer 15 minutes covered. Stir often, scraping bottom, Add peas. Simmer 5 minutes. Add water if getting too thick.

7. 7

   Stir in reserved mangoes before serving. Add optional lime juice by squeezing 1-2 limes or let guests do themselves. If your going Vegan, just delete the chicken, add chickpeas, simmer 10 minutes total, top with cashews

8. 8

   Sprinkle with cilantro & serve with rice. Decorate with mango slices.