Tropical Chicken Delight

Today’s Dish: Exotic Mango Coconut Chicken

I’m sharing this delightful dish today because it perfectly captures the essence of summer with its tropical flavors and vibrant colors. The combination of juicy mango, creamy coconut, and tender chicken creates a harmony of flavors that will transport you to a sunny beach paradise.

Ingredients:

• boneless chicken breast (400g)
• ripe mango (1 large)
• coconut milk (200ml)
• red bell pepper (1)
• onion (1)
• garlic cloves (2)
• ginger (1-inch piece)
• curry powder (2 tsp)
• salt (to taste)
• black pepper (to taste)
• olive oil (2 tbsp)

Kitchen Tools:

• chef’s knife
• cutting board
• skillet
• wooden spoon
• blender

To start, dice the chicken breast into bite-sized pieces and season with curry powder, salt, and black pepper. Heat olive oil in a skillet over medium heat and cook the chicken until browned and cooked through. Set aside.

In the same skillet, sauté diced onion, minced garlic, and grated ginger until fragrant. Add diced red bell pepper and cook until slightly softened.

Peel and dice the mango, then add it to the skillet along with coconut milk. Stir to combine and let simmer for a few minutes until the sauce thickens slightly.

Return the cooked chicken to the skillet and stir to coat in the flavorful mango coconut sauce. Adjust seasoning if needed.

Serve the exotic mango coconut chicken hot over steamed rice or quinoa, garnished with fresh cilantro for a burst of freshness.

The total weight of the cooked dish is approximately 1200g, with 4 servings at 300g per serving. Each serving is approximately 350 calories.

One unique tip for this dish is to sprinkle toasted coconut flakes over the top before serving for an extra crunch and hint of sweetness.

I encourage you to give this Exotic Mango Coconut Chicken recipe a try and make it your own by adding your favorite veggies or adjusting the spice level to suit your taste. Enjoy!