Serves: 4
Prep Time: 20 minutes
Cook Time: 30 minutes
Total Time: 50 minutes

Ingredients

Chicken

– 1½ pounds boneless, skinless chicken thighs, cut into 1½-inch pieces
– 1 teaspoon kosher salt
– ½ teaspoon black pepper
– 1 tablespoon vegetable oil

Mango Coconut Curry

– 1½ cups ripe mango, peeled and chopped
– 1 cup canned full-fat coconut milk
– ½ cup chicken broth
– 2 tablespoons yellow curry paste
– 1 tablespoon fresh lime juice
– 1 tablespoon soy sauce
– 1 tablespoon brown sugar
– 1 tablespoon grated fresh ginger
– 3 cloves garlic, minced
– ½ teaspoon ground turmeric
– ½ teaspoon ground cumin
– 1 red bell pepper, thinly sliced
– ½ medium yellow onion, thinly sliced
– 1 tablespoon chopped fresh cilantro

For Serving

– 3 cups cooked jasmine rice
– ½ cup diced fresh mango
– 2 tablespoons chopped fresh cilantro
– Lime wedges

Instructions

1. Place the chicken pieces in a bowl and season with the salt and black pepper.

2. Heat the vegetable oil in a large, deep skillet over medium-high heat.

3. Add the chicken in a single layer. Cook for 3–4 minutes per side, until lightly browned. The chicken does not need to be completely cooked at this stage.

4. Transfer the chicken to a clean plate.

5. Reduce the heat to medium and add the onion and red bell pepper to the same skillet.

6. Cook for 4–5 minutes, stirring occasionally, until the vegetables begin to soften.

7. Add the garlic and ginger. Cook for 30 seconds.

8. Add the curry paste, turmeric, and cumin. Stir continuously for 1 minute.

9. Add 1 cup of the chopped mango, coconut milk, chicken broth, soy sauce, brown sugar, and lime juice.

10. Stir well and bring the sauce to a gentle simmer.

11. Simmer uncovered for 5 minutes.

12. Return the chicken and any accumulated juices to the skillet.

13. Reduce the heat to medium-low, cover, and simmer for 10–12 minutes, or until the chicken reaches an internal temperature of 165°F (74°C).

14. Remove the lid and simmer for another 2–3 minutes if the sauce needs to thicken.

15. Taste the sauce. Add another teaspoon of lime juice if you want more acidity.

16. Spoon the curry over hot jasmine rice.

17. Top with the remaining diced fresh mango and chopped cilantro.

18. Serve immediately with lime wedges.

Tip: Use ripe, fragrant mangoes that are sweet but still slightly firm. The fresh mango added at the end gives the dish a much stronger mango flavor and pleasant texture.