Coconut Curry Mango Chicken With Curry Kale Chips

Curried spiced chicken simmered in a sauce of mango and coconut, served over a bed of rice with toasted cashews and garnished with 10-minute crunchy kale chips. This recipe is for those who like a little spice and looking for a comforting, flavorful meal.

For the Coconut Chicken Curry:

• 2-3 boneless skinless chicken breasts, cut into bite size cubes
• olive oil as needed (can substitute for coconut oil)
• 1/2 cup small diced yellow onion
• 1/2 cup small diced red bell pepper
• 1" knob ginger, peeled and minced
• 1 tablespoon curry powder, plus 1 1/2 teaspoons for chicken
• 1 teaspoon cumin
• 1 teaspoon ground coriander
• 1/2 teaspoon garlic salt, plus 1/2 teaspoon for chicken
• 1/4 teaspoon black pepper, plus 1/4 teaspoon for chicken
• 1/4 teaspoon cinnamon
• pinch red pepper flakes
• 1 cup of diced mango, divided
• 13 or 14 oz. can unsweetened coconut milk

For the Rice:

• 2 cups long grain rice
• water as needed
• 3 scallions (white parts only), thinly sliced
• 1/4 cup toasted cashews

For the Kale Chips:

• 4 cups kale, hand torn into chip size pieces
• spray bottle of coconut oil
• 1 1/2 teaspoon curry powder
• 1/2 teaspoon garlic salt
• small pinch red pepper flakes

1. Drizzle the chicken with a tablespoon of olive oil, the 1 1/2 teaspoon of curry powder, 1/2 teaspoon of garlic salt, and 1/4 teaspoon of black pepper. Mix and allow to marinate for 20 minutes.
2. Add two tablespoons of olive oil in a saute pan and heat over medium-high heat. Add the chicken and cook 10 minutes or until cooked through. Transfer to a plate and set aside until needed.
3. In the same pan, add the onions and bell pepper. If needed, add one more tablespoon of olive oil. Cook until soft and the onions are translucent, about 3 minutes.
4. Add the ginger, garlic, and the seasonings. Cook until fragrant, another 1 minute. Add the coconut milk and 3/4 cup of diced mango. Allow to simmer for 2-3 minutes.
5. Transfer the sauce to a blender and puree. See notes below! Add the sauce back to the pan and add the chicken. Keep at a low-heat until ready to serve.

1. Cook the rice according to package directions. Sprinkle with salt and pepper for flavor. Toss cooked rice with toasted cashews and sliced scallions. Set aside until needed.

1. Preheat oven to 425 degrees
2. Wash the kale and dry in salad spinner. Lay on a baking sheet and spray with olive or coconut oil until all the chips have been glistened. You may need to cook in batches or use two trays.
3. Mix together the curry, salt, and red pepper flakes and sprinkle evenly over the chips. Bake for 10-12 minutes, flipping half way through. Keep and eye out they can burn easily!
4. They are finished when they are crisp to the touch.

To Ensemble:

1. Serve the curry over the rice with remaining diced mango and garnish with crunchy kale chips. If desired, add fresh cilantro, lime juice, or a dollop of sour cream.

But, before you go run to the grocery store, here's a few tips:

1. Blending hot sauces can cause the blender to explode (too much steam builds up). Start very slow and gradually increase the speed until desired consistency is achieved.

2. Recipe calls for more chips than you need as they are so delicious you'll want some for snacking. Hopefully.

ENJOY!