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Lime Coconut Chicken Curry with Mangoes--and cauliflower for added healthiness!

Lime Coconut Chicken Curry with Mangoes

This recipe requires marinating the chicken, so plan to start the night before or the morning of, although it goes quite quickly after marinating. Adapted from Valerie Aikman-Smith.
Course Entree
Cuisine Caribbean
Author TheSpicedLife

Ingredients

  • 4 T melted coconut oil, divided
  • zest of 2 limes
  • juice of 3 limes, divided
  • 2 T curry powder
  • 1 t paprika-- you can sub cayenne if you like heat
  • 1 t New Mexico chile powder-- you can sub cayenne if you like heat
  • salt to taste
  • 6 boneless skinless chicken thighs
  • 2 boneless skinless chicken breasts
  • 1 large onion, chopped
  • 1 T minced ginger
  • 4-6 cloves garlic, minced
  • 1 small head cauliflower cut into florets
  • mango chunks from 3 large mangoes
  • 1 14-16 oz can coconut milk
  • 1/2 cup unsweetened coconut flakes
  • 1 cup chopped cilantro leaves

Instructions

  1. Whisk together 2 tablespoons of the coconut oil, lime zest, juice from 2 limes, curry powder, chile powders, and a pinch of sea salt. Place the chicken pieces in a large sealable bag and add the whisked marinade. Massage the marinade into the chicken and place in the fridge for at least 4 hours and up to overnight.
  2. When you are ready to cook, remove the chicken from the fridge so it can start warming up a bit.
  3. Heat the remaining 2 tablespoons of coconut oil in a heavy bottomed pot such as a Dutch oven. Shake the marinade off of the chicken (but reserve the marinade) and add it to the pan to brown.
  4. Brown the chicken on both sides, about 5 minutes per side, in batches if necessary to avoid overcrowding the pan.
  5. Remove the chicken to a bowl and add the onion to the pan. Stir and add a pinch of salt. Let the onion brown for 2-3 minutes and then add the garlic and ginger. Stir.
  6. Add the cauliflower to the pan with a pinch of salt and toss. Then add the chicken, its accumulated juices and the reserved marinade back to the pan with the coconut milk. Stir to blend. Stir in the coconut flakes and bring to a boil.
  7. Cover the pot and reduce to heat to a gentle simmer. Let simmer for 15 minutes.
  8. Check to see that the chicken has cooked through and the cauliflower is crisp tender. If not, cover and simmer another 5 minutes.
  9. When it has cooked through, add the juice of 1 lime as well as the mangoes. Stir. Taste for salt. Stir in the cilantro leaves.
  10. Garnish with more coconut flakes. Serve with rice or flatbread.

Recipe Notes

Need help slicing the mangoes? My Cuban Stir Fry with Mango describes how I do it!