Mango Chicken Curry

Ingredients

• 1/2 cup whole milk Greek yogurt

• 1/4 cup yellow curry paste (or 2 tsp. curry powder)

• 1 Tbsp. grated fresh ginger

• 2 tsp. ground turmeric

• 2 cloves garlic, minced

• 1/2 tsp. ground cumin

• 1/4 tsp. kosher salt

• 1/8 tsp. cayenne pepper

• 2 lb. skinless, boneless chicken thighs, cut into bite-size pieces

• 2 Tbsp. ghee or canola oil

• 2 cups fresh or frozen mango, pureed until smooth

• 1 cup canned coconut milk

• 3 cups hot, cooked jasmine rice

• Fresh cilantro leaves

• Chopped fresh mango

• Lime wedges

Directions

1. Whisk together the first eight ingredients (through cayenne pepper) in a bowl. Stir in chicken. Cover and chill at least one hour.

2. Heat ghee in an extra-large skillet over medium-high. Add chicken mixture. Cook 5 to 6 minutes or until chicken is cooked through, stirring frequently. Stir in pureed mango and coconut milk; reduce heat to medium-low. Simmer, uncovered, about 15 minutes or until slightly thickened, stirring occasionally.

3. Spoon curry mixture over rice. Top with chopped mango and cilantro. Serve with lime wedges.

From Magnolia Magazine