All my curry fans raise your hands! This recipe was a hit last week, even with the little kids, and I’m so excited to share it with you. It’s like curry hopped on a plane and took a tropical vacation. You get the familiar warmness from the curry powder, and a sweet zing from the mango, apple, and lime. It’s basically a party in your mouth, and it’s so easy to make. So give it a try and let me know how it goes!
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Let’s get cooking!
The steps:
- It’s a good idea to do the prep work needed for this recipe before you start cooking. This includes: cubing the chicken, dicing the onion, mincing the garlic and ginger, dicing the mango, cubing the apple, and chopping the kale.
- Now, you’re going to heat a pot with extra virgin olive oil, and then add the chicken and onion. You want to cook these until the chicken is cooked through, reaching a temperature of at least 165F.
- Next, you’re going to add your aromatics. For this recipe we’re using garlic, ginger, curry powder, and salt. Taste the recipe when it’s all done and determine if you would like a little bit more curry powder. It’s better to more to it later than wishing you could take some out.
- Once the aromatics are stirred in, you’re going to mix in the mango, coconut milk, and bone broth. You’re going to let that simmer, uncovered, until the liquid is slightly reduced. This took me about 10 minutes.
- Almost there! Now, you’re going to mix in your lime juice.
- Finally, add in the apples and kale, give it a good mix, and cook until the kale is just barely wilted. This should only be a minute or two.
- Serve in bowls, and top with cilantro and almonds (optional). You can also serve this over your favorite grain, or cauliflower rice, with some naan bread on the side. Yum!
Substitutions:
- Instead of extra virgin olive oil, you can alternatively use coconut or avocado oil.
- You can always use powdered garlic and ginger in place of fresh.
- You can sub your favorite non-dairy or dairy milk for the coconut milk, but the taste would be slightly less fruity. It would still be good though.
- Normal chicken broth can be subbed for chicken bone broth.
- Your favorite apple can be subbed for a green apple, however green apples are less sweet and more tart than red apples.
- Just about any greens can be subbed for kale. Most other greens are thinner than kale, so you probably would just mix them in and take the pot off the stove right away, so they don’t wilt too much.
Recommended kitchen items:
- Garlic press. Oh man, I love this thing. No more fiddling with garlic cloves, you just smash them instead.
- Mora ceramic bowls. These bowls are very well made, so nice to look at, and are large. The Mora company has a fantastic mission as well.
- Teak wood spoon. This set is beautiful. I love using wooden utensils, because they don’t scratch your pots and pans.
- Stainless steel measuring utensils. The spoons are my favorite, because they fit in spice jars. I also love using stainless steel, instead of plastic.
I hope you love this recipe, and would love to hear about how making it went for you! Share with me in the comments below, on Pinterest, or @whitsfoodfit on Instagram.
Mango Apple Chicken Curry
(Paleo, DF, GF, Soy-free)
Ingredients
- 1 Tbsp extra virgin olive oil
- 1½ lbs chicken breast cubed
- 1 onion diced
- 3 cloves garlic minced
- 1 Tbsp fresh ginger minced
- 1½ Tbsp curry powder
- ½ tsp sea salt or to taste
- 1 mango diced
- 1 cup coconut milk full fat
- 1 cup chicken bone broth
- ½ lime juiced, plus more for serving
- 1 green apple cubed
- 2 cups kale chopped
- cilantro for serving
- almonds (optional) chopped, for serving
Instructions
- Heat a pot to medium-high heat, and add the extra virgin olive oil.
- Add the chicken and onion to the pot and continue cooking until the chicken is cooked through.
- Next, add the garlic, ginger, curry powder, and salt to the pot and mix until fully incorporated.
- Stir in the mango, coconut milk, and bone broth and let simmer until the liquid is slightly reduced, about 10 minutes.
- Add the lime and stir.
- Lastly, add the apple and kale and cook until the kale is just wilted. Not too long because you don’t want mushy apples.
- Serve in a bowl and top with cilantro, chopped almonds, and more lime juice. You can also serve this over your favorite rice or quinoa, or have naan bread on the side. Enjoy!
