Mango-Coconut Chicken

4 servings

In the fall, as the weather cools down, it's nice to enjoy a flavored and warming meal. Prepare this delicious mango coconut for a small or large group and serve with basmati rice.

Mango-Coconut Chicken
4 servings

1 large onion
3 cloves of garlic
1 tbsp. fresh ginger
3 tbsp. olive oil or avocado oil
1–2 tsp. cumin
1 tsp. garam masala
2 tsp. turmeric
500 g boneless chicken thighs
or chicken fillets
3–4 dl coconut milk
2 dl Bonne Premium Mango Purée
Juice of 1 lime
(salt to taste)
Fresh coriander or mint

Peel and finely chop the onion, garlic cloves, and ginger. Heat the olive or avocado oil in a pan or wok.
Sauté the onions, garlic, and ginger while stirring. Add the seasoning and keep stirring. Where necessary, add a dash of oil to prevent the seasoning from burning up.
Chop the thighs or fillets into good-sized pieces and add them to the pan or wok. Toss the pieces in the pan until they have some color. Add the coconut milk and mango purée. Let simmer until the sauce is slightly thickened.
Squeeze the juice from the lime into the pan and check the flavor. Add some salt to taste.
Chop the coriander or mint and sprinkle on top.
Serve with basmati rice.

Recipe: Hellapoliisi