Mango Chicken Curry Recipe with Thai-Mex Fusion

Name: Mango Chicken Curry Recipe with Thai-Mex Fusion
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

mydeliciousmeals.com

This easy mango chicken curry stands out from other curry recipes with its delightful blend of Mexican and Thai flavors. The creamy coconut milk sauce, combined with the sweetness of ripe mangoes and...

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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