The idea for this recipe came from some cookbook long, long ago. I have changed it so much and made it my own, and I don’t remember where the original source was. I made it several times using fresh mangos when I was in Central America. The best I can do now is frozen mangos, but they taste good too. My husband and I really enjoyed this and we hope you do too!
1 large onion, chopped
1 bag of frozen mangos, cut into smaller pieces (you can use fresh if you can find good ones, but the frozen ones worked great!)
2 pounds chicken tenderloins, precooked (I have a method for pre-cooking chicken which I will share in another post.)
2 T melted butter (I used Smart Balance dairy free)
1 tsp salt or more, to taste
1/2 tsp ground black pepper or more, to taste
1/4 tsp paprika
pinch of nutmeg
Grated rind of one lemon (optional)
1 cup chicken broth (make sure it’s gluten free- I use Swanson’s or HEB brand usually)
juice of 1 lemon
1 can coconut milk, 14 oz. (use full fat, not the lite ones)
Place onions in a large skillet and cook to soften.
Combine “butter”, salt, pepper, paprika, and nutmeg in a small bowl. Rub all over chicken.
Put chicken and mango in the pan with the onions and cook until warm throughout.
Meanwhile, make the milk sauce:
Bring chicken broth to a boil in a saucepan. Reduce the heat and stir in lemon juice and coconut milk. Continue to simmer and stir until it thickens just a little.
Pour the milk sauce into the chicken mixture and cook for 5-10 minutes to let the liquid reduce a little. May be served over rice.
We hope you enjoy this as much as we did!