Coconut Curry Chicken with Mango & Basil

Ingredients:

• 1.5 lbs boneless, skinless chicken thighs (cut into strips or chunks)

• 2 tbsp coconut oil (or avocado oil)

• 1 medium red onion, thinly sliced

• 3 cloves garlic, minced

• 1 tbsp fresh ginger, grated

• 1 tbsp curry powder

• 1 tsp turmeric

• 1/2 tsp paprika

• 1/4 tsp cinnamon

• 1 fresh chili (optional, for heat), sliced

• 1 ripe mango, diced

• 1 can (13.5 oz) full-fat coconut milk

• Juice of 1 lime

• Salt and pepper to taste

• Fresh basil or Thai basil leaves (for garnish)

• Optional: a handful of spinach or baby kale tossed in at the end for added greens

Instructions:

1. Preheat the Skillet
   Preheat your Nutri-Stahl Large Skillet over medium heat. Add coconut oil.

2. Sauté Aromatics
   Add sliced red onions and sauté until soft (about 3–4 minutes). Stir in garlic, ginger, and chili (if using). Cook for 1 more minute.

3. Season the Chicken
   Toss the chicken pieces in salt, pepper, curry powder, turmeric, paprika, and cinnamon.

4. Cook Chicken
   Add the seasoned chicken to the skillet. Brown for 3–4 minutes on each side, until golden and partially cooked through.

5. Add Mango & Coconut Milk
   Stir in the diced mango, then pour in the coconut milk. Reduce heat to low, cover, and simmer for 10–12 minutes, stirring occasionally.

6. Finish & Garnish
   Squeeze in fresh lime juice and toss in spinach or kale if using. Let it wilt. Top with torn fresh basil before serving.