I love mangos and I love curries, so I was bound to come up with a simple mango curry recipe sooner or later! The chicken is cooked directly in the sauce, making it slightly sweet and very juicy. If you like your curries spicier, add in more curry paste or a dash of cayenne. After trying this recipe, you seriously won’t be intimidated by the term “curry” – just throw everything into a pot and simmer! Couldn’t get any easier! I like to pour this mango curry over basmati rice and then sprinkle it with cilantro.

1 tablespoon extra virgin olive oil

1 medium onion

1 garlic clove

1 can diced tomatoes (14.5 oz)

1 ¼ cup puree of frozen mangoes

½ cup coconut milk (whole)

¾ teaspoon red curry paste

1 teaspoon curry powder

3 chicken breasts (boneless/skinless)

Salt and pepper to taste

Cilantro or parsley (optional)

In a large sauce pan over medium heat, add the oil. Cook the onion and garlic until slightly browned, around 3-5 minutes. Drain the diced tomatoes (reserving the liquid), and add to the pan. Cook the tomatoes until they break down a bit, about 5-8 minutes. Pour in the reserved tomato liquid, lower heat to low and simmer for 2-3 minutes.

While it is simmering, puree the mangoes and whole coconut milk in a food processor until smooth. Add the puree to the saucepan, stirring to combine everything. Add the red curry paste and curry powder.

Using poultry scissors cut the chicken breast into chunks. Add the chicken to the sauce pan with a pinch of salt. Cover and simmer for 1 ½ hours over low heat.

Serve over basmati rice or with a flatbread/naan. Garnish with chopped cilantro or parsley.