Mango Coconut Chicken Curry
 
Prep time
Cook time
Total time
 
Author:
Cuisine: Indian
Serves: 2 servings
Ingredients
  • 6 oz. can coconut milk
  • ½ cup salsa verde
  • ½ cup chopped mango
  • ½ Jalapeno, seeded, deveined
  • 1 tablespoons lime juice, plus extra for serving
  • ½ teaspoon ground cumin
  • ¼ teaspoon chili powder
  • ¼ teaspoon smoked paprika
  • ¼ teaspoon salt
  • ¼ teaspoon curry powder
  • pepper
  • 1 tablespoon olive oil
  • 1 lb boneless, skinless chicken breast, sliced into ⅛-inch strips
  • 1 red bell pepper, sliced
  • 1 green bell pepper, sliced
  • Sriracha/ hot chili sauce to taste (optional)
  • Fresh chopped cilantro
  • Greek yogurt
  • 1 cup cooked brown rice
Instructions
  1. Puree first 11 ingredients in a food processor or blender. Set aside.
  2. Heat oil in a large skillet over medium-high heat.
  3. Season chicken strips with salt and pepper, and add to pan.
  4. Cook chicken for 5 minutes, then add sliced bell peppers, and continue to cook 2 more minutes.
  5. Add sauce to skillet, and cook 2 more minutes.
  6. Plate ½ cup of cooked brown rice with chicken curry.
  7. Garnish with Sriracha, lime juice, a tablespoon of greek yogurt and cilantro.
Recipe by Ally's Cooking at http://allyscooking.com/2016/07/24/21-day-fix-meal-plan/