Prepare to embark on a culinary journey that will transport your taste buds straight to the vibrant streets of Thailand! This Coconut Milk Chicken with Jalapeno Mango Chutney is not just a meal, it's an explosion of flavors that will make your kitchen feel like a gourmet tropical resort. Imagine tender, golden-brown chicken bathed in creamy coconut milk, perfectly spiced with curry, and topped with a zesty mango chutney that brings just the right amount of heat and sweetness. Whether you're a seasoned home chef or a cooking novice, this recipe promises to turn an ordinary dinner into an extraordinary dining experience that will have everyone asking for seconds!
Ingredients
- 1 lb chicken thighs, boneless
- 1 can coconut milk
- 2 tbsp curry powder
- 1 jalapeno, minced
- 1 ripe mango, diced
- 1 tbsp lime juice
- Salt to taste
Instructions
- Pat the chicken thighs dry with paper towels and season generously with salt on both sides.
- In a large skillet, heat a tablespoon of oil over medium-high heat. Sear the chicken thighs for 4-5 minutes on each side until golden brown and develop a nice crispy exterior.
- Reduce heat to medium-low and pour the entire can of coconut milk over the chicken. Sprinkle curry powder evenly across the surface.
- Cover the skillet and simmer for 15-18 minutes, or until chicken is fully cooked and reaches an internal temperature of 165°F (74°C).
- While chicken is cooking, prepare the mango chutney by combining diced mango, minced jalapeno, lime juice, and a pinch of salt in a small bowl. Mix well and let sit to allow flavors to meld.
- Once chicken is cooked, remove from skillet and let rest for 3-4 minutes before slicing.
- Plate the sliced chicken and generously spoon the coconut milk sauce over the top.
- Garnish with the jalapeno mango chutney and optionally sprinkle with fresh chopped cilantro or green onions.
- Serve hot with steamed rice or cauliflower rice for a complete meal.
Tips
- Pat the chicken completely dry before seasoning to ensure a crispy, golden-brown exterior.
- Use a meat thermometer to check chicken's internal temperature - 165°F (74°C) is the sweet spot for perfectly cooked chicken.
- Let the mango chutney sit for 10-15 minutes before serving to allow the flavors to meld and intensify.
- Choose a ripe, sweet mango for the chutney to balance the jalapeno's heat.
- For extra flavor, toast your curry powder in the pan for 30 seconds before adding coconut milk.
- If you prefer less heat, remove the jalapeno seeds before mincing.
- Serve immediately for the best texture and temperature, paired with steamed rice or cauliflower rice.
Nutrition Facts
Calories: 350kcal
Carbohydrates: 10g
Protein: 25g
Fat: 22g
Saturated Fat: 15g
Cholesterol: 120mg
