Peachy Mango Madness Coconut Chicken Curry

Peachy Mango Madness Coconut Chicken Curry

Featuring

This simple skillet curry balances creamy coconut milk with the fruity sweetness of Peachy Mango Madness. The jam is whisked into the sauce for depth and also spooned on top at the end for bright pops of peach mango flavor.

Ingredients

Curry

• 1 1/2 pounds boneless skinless chicken thighs, cut into 1 inch pieces
• 1 teaspoon kosher salt, divided
• 1/2 teaspoon black pepper
• 2 tablespoons olive oil or coconut oil
• 1 small yellow onion, finely chopped
• 2 cloves garlic, minced
• 1 tablespoon fresh ginger, finely grated
• 2 tablespoons mild curry powder
• 1 teaspoon ground turmeric
• 1 can (13.5 ounces) full fat coconut milk
• 1/3 cup Peachy Mango Madness
• 1/2 cup low sodium chicken broth (plus extra if needed)
• 1 tablespoon lime juice

Vegetables

• 1 red bell pepper, sliced into thin strips
• 1 cup small broccoli florets
• 1 small carrot, thinly sliced on the diagonal

To Serve

• Cooked jasmine or basmati rice
• 2 tablespoons chopped fresh cilantro
• Extra Peachy Mango Madness, for spooning on top
• Lime wedges

Instructions

1. Season and brown the chicken
   1. Pat chicken pieces dry with paper towels.
   2. Season with 1/2 teaspoon kosher salt and black pepper.
   3. Heat 1 tablespoon oil in a large deep skillet over medium high heat.
   4. Add half the chicken in a single layer and cook 3 to 4 minutes, turning once, until lightly browned but not fully cooked. Transfer to a plate.
   5. Add remaining chicken and another 1 tablespoon oil if needed. Brown and transfer to the same plate.
2. Sauté aromatics
   1. Reduce heat to medium.
   2. Add the chopped onion to the skillet and cook 3 to 4 minutes until softened.
   3. Stir in garlic and ginger and cook 30 seconds until fragrant.
   4. Sprinkle in curry powder, turmeric, and remaining 1/2 teaspoon salt. Stir and cook 1 minute to toast the spices.
3. Build the sauce
   1. Pour in the coconut milk, Peachy Mango Madness, and chicken broth. Stir well to combine and scrape up any browned bits from the bottom of the pan.
   2. Bring to a gentle simmer.
4. Add vegetables and chicken
   1. Add sliced bell pepper, broccoli florets, and sliced carrot to the simmering sauce.
   2. Return browned chicken and any juices to the skillet.
   3. Stir to coat everything in the sauce.
   4. Simmer gently over medium low heat for 10 to 12 minutes, stirring occasionally, until the chicken is cooked through and the vegetables are tender but still bright.
   5. If the sauce becomes too thick, add a splash of broth or water to reach your desired consistency.
5. Finish the curry
   1. Stir in lime juice.
   2. Taste and adjust seasoning with a pinch more salt or an extra spoonful of Peachy Mango Madness if you want more fruit sweetness.
6. Serve
   1. Spoon hot rice into bowls.
   2. Ladle Peachy Mango Madness coconut chicken curry over the rice.
   3. Top each serving with a small spoonful of Peachy Mango Madness for a bright, glossy accent.
   4. Sprinkle with chopped cilantro and serve with lime wedges.
   5. Place the jar of Peachy Mango Madness on the table so diners can add more jam to taste.

Tips

• For a slightly spicier curry, add 1/4 teaspoon red pepper flakes with the spices.
• If using light coconut milk, reduce broth slightly so the sauce still feels rich.
• Leftovers keep well for up to 3 days in the refrigerator and often taste even better the next day as the flavors meld.