Mango Chicken Curry

INGREDIENTS

• 1 tablespoon coconut oil
• 1 medium onion, chopped
• 4 cloves garlic, smashed with the side of your knife
• 4 tablespoons ginger, chopped
• 2 tablespoons curry powder
• 1 teaspoon each: salt and pepper (I think I left it out the first time and liked it better)
• 3 ripe mangos, peeled, chopped, and divided (or 3 cups frozen and thawed mango)
• 14 ounce can coconut milk
• 1 lb boneless chicken thighs, chopped (can sub chicken breasts)
• Minced cilantro, to serve

INSTRUCTIONS 

• Heat the coconut oil in a large frying pan over medium heat. Add the onion, garlic, and ginger and saute for 3 minutes, or until the onion is translucent.1 tablespoon coconut oil,1 medium onion,4 cloves garlic,4 tablespoons ginger
• Transfer the onions to your blender then add the curry powder, salt, pepper, 1 cup of the ripe mangoes, and the coconut milk to the blender and blend on high until smooth.2 tablespoons curry powder,1 teaspoon each: salt and pepper,14 ounce can coconut milk,3 ripe mangos
• Return the sauce to the frying pan then add the chicken and ½ cup of water and stir. Cover the pan and cook for 15 minutes, stirring a few times. Lower the heat if the sauce begins to stick to the bottom of the pan.1 lb boneless chicken thighs
• When the chicken pieces are fully cooked, add the remaining mango to the pan and serve.Minced cilantro