All mangoes are not created equal. Ataulfo mangoes, sometime called Manilla mangoes, boast a sweet, creamy orange flesh that has a smoother taste than run-of-the-mill mangoes with red and green skin. Whenever I see a good looking mango, I buy it. Recently I brought home a five-pound box of mangoes, which prompted me to attempt making a sweet-and-salty entree to serve over rice. To my surprise, even my husband who is not a curry fan found this simple dish enticing. I hope you will too!
- 2 boneless, skinless chicken breasts
- 1 tablespoon chopped shallot, optional
- 1 tablespoon olive oil
- 1 teaspoon curry powder
- 1/4 cup red bell pepper, diced
- 1 large, ripe but firm mango, cubed
- 1/2 cup coconut milk
- 2 green onions, chopped
- sea salt to taste
- Heat oil over medium heat and saute shallots (if using) for one minute. Add chicken and saute until cooked through. Season with curry powder and salt.
- Add coconut milk and red bell pepper. Reduce heat and simmer for several minutes. Gently stir in mango cubes and heat through. Add more sea salt to taste.
- Serve mango chicken curry over warm rice (or paleo cauliflower “rice”) and top with green onions.