Ingredients:

• 1.5 lbs (about 700g) boneless, skinless chicken thighs, cut into bite-sized pieces
• 1 large ripe mango, peeled and diced
• 1 onion, finely chopped
• 3 cloves garlic, minced
• 1 thumb-sized ginger, grated
• 1 can (14 oz) coconut milk
• 2 tablespoons curry powder
• 1 teaspoon ground turmeric
• 1 teaspoon ground coriander
• 1 teaspoon cumin
• 1 tablespoon vegetable oil
• Salt and pepper to taste
• Fresh cilantro, chopped, for garnish

Instructions:

1. Sear the Chicken: In a large pan, heat vegetable oil over medium heat. Add chopped onions, garlic, and grated ginger. Sauté until fragrant.
2. Add Chicken: Add chicken pieces to the pan and cook until browned on all sides.
3. Spice it Up: Sprinkle curry powder, turmeric, coriander, and cumin over the chicken. Stir well to coat the chicken in the spices.
4. Simmer with Coconut Milk: Pour in the coconut milk and add diced mango. Season with salt and pepper. Bring to a simmer and let it cook for 20-25 minutes or until the chicken is cooked through and the sauce has thickened.
5. Garnish and Serve: Garnish with fresh cilantro and serve the Mango Chicken Curry over rice or with your favorite side.
6. Enjoy: Dive into the exquisite flavors of this Mango Chicken Curry, where the sweetness of mango complements the rich and savory curry.