• 300g boneless, skinless chicken
  • 2 onions
  • A pinch of cumin
  • A pinch of turmeric
  • Salt
  • Black pepper
  • 2 cups coconut milk
  • 1 ripe mango


Slice 2 onions into fine julienne strips. In a baking tray, lay the onions with a drizzle of olive oil and place 300g of boneless, skinless chicken pieces on top. Season with a pinch of cumin, turmeric, salt, and black pepper. Bake in the oven at 180°C (356°F) until the chicken is tender, about 20-30 minutes, adding a few tablespoons of water if it becomes too dry. Meanwhile, blend 1 ripe mango with 2 cups of coconut milk until smooth. Pour this mixture into a pan and cook for 10 minutes. After removing the chicken and onions from the oven, add them to the mango sauce, adjusting the seasoning if necessary.

It's a versatile dish that can be adapted with fish or tofu as an alternative to chicken.


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