Mango Chicken Curry with Coconut Milk

Instructions:

1. Place 1 cup of cubed mango, 1/2 cup coconut milk, lime juice, and ginger into a blender. Process until the mixture is completely smooth and velvety; set aside.
2. Toss chicken thigh pieces with salt and pepper. Note: Pat the meat dry with paper towels first to get a better sear.
3. Heat oil in a skillet over medium high heat. Add chicken in a single layer and sear until golden brown on all sides (about 3-4 minutes per side). Remove chicken from the pan and set aside on a plate.
4. In the same pan, add the diced onion and sauté for 3-5 minutes until translucent and slightly caramelized. Stir in the minced garlic and cook for 60 seconds until fragrant.
5. Add the curry powder, cumin, and chili powder to the pan. Stir constantly for 1 minute to toast the spices. Note: Don't let them burn or they'll turn bitter.
6. Pour in the blended mango puree and the remaining 1/2 cup of coconut milk. Stir to combine and bring to a gentle simmer.
7. Return the seared chicken to the skillet. Simmer for 5-8 minutes until the sauce thickens and the chicken is cooked through.
8. Fold in the remaining 1/2 cup of cubed mango and garnish with fresh cilantro before serving.