Caribbean Curry Chicken

Sometimes the best recipes are the ones that you have low expectations for. That’s what happened here! I was trying to think of a creative way to use Scott’s most requested ingredient, coconut milk, and I thought what if I did like a Caribbean-island-vibe sort of meal? I knew the combination of coconut milk and curry and mangoes definitely works together - I just had nooooo idea how this was going to turn out. And I gotta say it’s one of my new favorite meals! The spicy sweetness that’s going on is real fun on the tastebuds. I was nervous to add the mango as I’m not usually a fan of fruit in savory dishes, but it was the star! Also, don’t skimp on the curry powder! Dump it in there! Ya mon!

2 boneless skinless chicken breasts, diced

3 boneless skinless chicken thighs, diced

2 TBSP olive oil

4 cloves garlic, minced

1 scotch bonnet pepper (or 2 milder chili peppers - like Fresno), minced

3 TBSP curry powder

1 TBSP Allspice

1 can coconut milk

1 mango, diced

Toss the raw diced chicken with salt and pepper. Set aside. *Also! Can be all breasts or all thighs, I just like the combination of both!

Heat the olive oil in a large skillet pan over medium-high heat. Add the garlic and peppers. Stir and cook for like 3 minutes. Add the chicken and stir until browned on all sides, but does not need to be cooked through. About 7 minutes. Add the curry powder and Allspice and stir together.

Add the coconut milk and bring to a boil. Reduce to a simmer and leave it simmering as long as possible so that it thickens, stirring occasionally. Stir in the mango a few minutes before serving.

Serve with brown rice and black beans. Garnish with cilantro.

*Makes 4 servings.