Healthy Mango Chicken Curry

 

For weeks now I have been dying to make a yummy chicken curry. After scrolling through a million recipes I found this delicious Mango Chicken Curry Sauce. After a few tries and various substitutions, I came up with a great whole30 approved recipe, that is quick, healthy and tastes amazing.

 

619D5C61-7F71-4079-8C67-893200DB89AD.JPG

 

Ingredients:

  • 2 pounds of boneless chicken breasts
  • 1 red bell pepper
  • 1 yellow (or green) pepper
  • 1 1/2 tablespoon olive oil
  • Lime slices
  • Chopped cilantro
  • Quinoa or rice *optional*
  • Chopped Cashews *optional*

Coconut Mango Curry Sauce

  • 1 13.5 oz. can coconut milk
  • 1 cup chopped mango
  • 1 cup mild salsa verde
  • 1/2 teaspoon smoked paprika
  • 1/2 teaspoon chili powder
  • 1 teaspoon ground cumin
  • 1/2 teaspoon salt
  • 3 tablespoons coconut sugar *optional*

 

Instructions:

Prep

  • Slice the bell peppers into even strips
  • Cut chicken breast into medium-sized cubes

 

Cooking:

  • In a large skillet, add olive oil and let it heat up. Next, add in the chicken and cover the pan with a lid until the chicken is almost completely cooked. While the chicken finishes cooking, add in sliced bell peppers and let them saute for 4-5 minutes.

 

  • Sauce: Add all the ingredients [above] of the Mango Curry sauce into a blender and blend until smooth. According to your liking, try the sauce and add coconut sugar to sweeten. I suggest 2-3 tablespoons.

 

  • Add quinoa to boiling water and let it cook until ready to serve.

 

  • Pour the finished mango sauce over the chicken and bell peppers and let it simmer. The consistency of the sauce should change into a smooth layer. Mix. If the sauce is not sweet enough, add another tablespoon of coconut sugar and mix thoroughly.

 

  • Add a few scoops of cooked quinoa into a bowl and pour the chicken mango curry overtop. Finish it off with chopped cilantro, cut up cashews and slices of lime.

 

Enjoy!