Mango Chicken Curry

Ingredients:

• 1 lb chicken breast, cut into bite-sized pieces
• 2 ripe mangoes, peeled and cubed (one blended into a puree, one cubed)
• 1 red bell pepper, diced
• 1 onion, finely chopped
• 2 cloves garlic, minced
• 1 inch piece ginger, minced
• 1 tablespoon curry powder
• 1 teaspoon turmeric
• 1/2 teaspoon cumin
• 1 can (14 oz) coconut milk
• 1 chicken bouillon cube
• Salt and pepper to taste
• 2 tablespoons oil
• Fresh cilantro, chopped, for garnish

Instructions:

1. Cook the Chicken: Heat oil in a large skillet over medium heat. Add the chicken pieces, season with salt and pepper, and cook until golden brown. Remove chicken and set aside.
2. Sauté Vegetables: In the same skillet, add more oil if needed, then cook the onion, garlic, ginger, and red bell pepper until soft.
3. Spice It Up: Stir in curry powder, turmeric, and cumin, cooking for about 1 minute until fragrant.
4. Add Liquids: Pour in the coconut milk, chicken bouillon cube, and mango puree. Stir to combine everything evenly.
5. Simmer: Return the chicken to the skillet and add the cubed mango. Bring to a simmer and cook for about 10 minutes, or until the chicken is cooked through and the sauce has thickened slightly.
6. Garnish and Serve: Sprinkle chopped cilantro over the curry before serving. Serve hot with white rice.