Mango Chicken Coconut Curry
- Chicken thighs · 3 pounds
- Neutral oil · 2 tablespoons
- Onion, sliced thinly · 1
- Herbie's curry Mix-whole seeds and spices · 3 tablespoons
- Chicken Stock · 1 quart
- Dried Mango Slices · 4 ounces
- Coconut milk · 14 ounces
- Cilantro · 1 sprig
Heat oil over medium high heat in a heavy bottomed sauce pan or dutch oven. Sear chicken thighs on both sides until golden brown, 5-7 minutes per side. Remove from pan and set aside.
Reduce heat to medium. Add onions to the pot and saute until brown and caramelized 10-15 minutes. Add the curry spice mix and saute one minute until spices are have bloomed and are fragrant. Add chicken sock and dried mangoes and bring to a simmer. Add the chicken thighs back to the pot, cover and cook over low heat 30-40 minutes until chicken is able to be shredded easily with two forks.
Remove from heat, shred the chicken, and stir in the coconut milk. Serve over rice and garnish with cilantro.