Make sure the mango is super ripe, and try brining the chicken for extra awesomeness. Serve over rice or, if you’re as horrible at cooking rice as I am, mashed potatoes. Or maybe use bread bowls!
2 large boneless, skinless chicken breasts
1 small red bell pepper
1 small green bell pepper
1 small yellow onion
1 (13.5 oz) can full-fat coconut milk
1/2 cup chicken broth
1/2 cup smooth, ripe mango puree
2 Tbsp curry powder (but be careful if your blend already has salt in it!)
1 Tbsp agave nectar (or honey or sugar)
1 tsp chili powder
Optionally, cayenne pepper
If you’re going to brine the chicken, slice it up now, put it in the solution, and refrigerate. Otherwise, just cut up and add later.
Slice the onion and bell peppers into thin strips. In a large, deep skillet, sautee the onions for a few minutes on medium-high, then throw in the peppers and cook almost soft.
Remove vegetables from pan, and cook the chicken pieces in a little oil until no longer pink (or you could use pre-cooked or tear up a store-bought rotisserie chicken; lots of things should work 🙂 ).
Turn off the heat, and return the vegetables to the pan. Stir in the mango puree, curry powder, and chili powder, then pour in the coconut milk – minus the thick cream layer on top. Save that for a dessert or something.
Stir in the chicken broth and agave nectar, then turn the stove back on low and simmer until everything is piping hot. Taste your broth along the way and add cayenne, more curry, or a bit of salt as desired.