1. Cut the chicken into 3x3 cm cubes.

2. In a pot, add the olive oil and sauté the shallots, garlic, and ginger over medium-high heat for 1–2 minutes. 

3. Add the curry powder, turmeric, and paprika, and continue cooking for 30 seconds until fragrant.

4. Add the chicken to the pot and cook for 5–7 minutes. Meanwhile, blend 1 cup of mango into a purée.

5. After the chicken has cooked, add the diced mango, mango purée, and coconut yogurt (or coconut milk), and season with salt and pepper.

6. Serve with rice and garnish with coriander leaves.

Kali Orexi!

*This product is not available at foodhaus stores