Mango Chicken Curry Recipe with Thai-Mex Fusion | Mydeliciousmeals.com

Ingredients

• 6 chicken thighs (skinless, boneless; I prefer thighs over chicken breasts for their juiciness and flavor in this mango curry recipe)
• 1 cup bell peppers (sliced, I use frozen three pepper blend from Whole Foods)
• 2 cups broccoli (florets)
• cilantro (chopped, for garnish)
• lime juice (start with 1 Tablespoon, add more to taste)
• coconut sugar (or brown sugar, start with 1 Tablespoon, add more to taste)
• 1 can coconut milk (I use Thai Kitchen full fat coconut milk)
• 1 cup salsa verde (mild)
• 1 mango (ripe, peeled, pitted, I use yellow mango)
• 1 jalapeno pepper (seeded, you can leave some seeds for a spicy kick)
• 1 teaspoon ground cumin
• 1 teaspoon chili powder
• 1/4 teaspoon garlic powder
• 1/4 teaspoon turmeric
• 1/4 teaspoon red pepper flakes