Easy mango coconut chicken curry recipe

Cook the rice while preparing the chicken curry.

Preheat a large frying pan over medium-high heat and add a drizzle of cooking oil to the pan and add half the chopped chicken. Season it with salt. Fry the chicken for 6 to 7 minutes.

Remove the browned chicken into a clean bowl, set aside and finish frying the remaining chicken.

Place the butter in the pan, melt it and add the diced onion.

Saute the onion for about 4 minutes, add the minced garlic and cook for 30 seconds.

Add the curry powder and paprika and cook for 30 seconds.

Add the flour and cook for about 30 seconds.

Add the chicken broth, and coconut milk and season the sauce with salt.

Return the chicken to the pan and add the chopped mango. Cook until the mango is soft and the chicken is cooked.

Once the sauce is done, remove it from the heat and add the chopped cilantro.

Serve. First, add white rice to one side of a dinner bowl and spoon the mango chicken curry onto the other side. Garnish the top with more cilantro, sliced fresh mango and chilis. Also, add some lime juice.