Mango Coconut Chicken

Name: Mango Coconut Chicken
Prep time: 10 min
Total time: 30 min
Yield: 4 Servings
Ingredients: 2 cloves garlic, finely chopped; 1 tablespoon fresh ginger, finely chopped; u00bd teaspoon cumin; u00bd teaspoon crushed red pepper flakes; 1 teaspoon kosher salt; 3 tablespoons olive oil; 4 boneless, skinless chicken breasts; 1 large ripe, slightly soft mango, peeled, pitted and chopped; u00bd cup coconut milk; 1 tablespoon fresh basil, julienned

By Leslie Blythe Chicken Marinating, Sautéing, Simmering

July 9, 2017

Mangoes may very well be the king of all fruits. They fight cancer, alkalize the body, aid in weight loss, regulate diabetes, help digestion and help clear acne. The list goes on..... I happen to have lots of mangoes at the moment and came up with this Mango Coconut Chicken. I served it with basmati rice and chopped fresh basil.

Prep: 10 mins
Cook: 20 mins
Yields: 4 Servings

Ingredients

2 cloves garlic, finely chopped

1 tablespoon fresh ginger, finely chopped

½ teaspoon cumin

½ teaspoon crushed red pepper flakes

1 teaspoon kosher salt

3 tablespoons olive oil

4 boneless, skinless chicken breasts

1 large ripe, slightly soft mango, peeled, pitted and chopped

½ cup coconut milk

1 tablespoon fresh basil, julienned

Directions

1In a medium-sized bowl, combine the garlic, ginger, cumin, red pepper flakes, salt and olive oil. Add the chicken to the seasoning mixture, coating completely, marinate in the refrigerator for 4 hours or overnight.

2In a large nonstick skillet over high heat, add the chicken and sauté until well browned on both sides, about 10 minutes. Add the mango and coconut milk. Bring to a simmer and cook for another 10 minutes or until cooked through. Add salt to taste.

Serving Suggestion

1Serve chicken with sauce over basmati rice and garnish with basil.

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