Prepare the Chicken

1. Sear the Chicken: Heat olive oil in a large skillet over medium-high heat. Add the chicken pieces and season with salt and pepper. Cook until the chicken is golden brown on all sides, about 5-7 minutes. Remove from the skillet and set aside.
2. Sauté the Onions, Garlic, and Ginger: In the same skillet, add the diced onion. Sauté for about 2-3 minutes, until the onion is softened and translucent. Add the garlic and grated ginger and cook for another 1-2 minutes, until fragrant.

Make the Curry Sauce

3. Add the Spices: Sprinkle in the curry powder, turmeric, cumin, and chili powder (if using). Stir well, coating the onions, garlic, and ginger with the spices. Allow the mixture to cook for 1-2 minutes to bloom the spices.
4. Pour in Coconut Milk and Broth: Add the coconut milk and chicken broth to the skillet, stirring to combine. Bring the mixture to a gentle simmer, scraping up any bits from the bottom of the skillet.
5. Add the Chicken: Return the cooked chicken to the skillet and stir it into the sauce. Let the curry simmer for 10-15 minutes, allowing the flavors to meld together and the sauce to thicken slightly.

Add the Mango

6. Stir in the Mango: Once the curry has thickened, add the fresh mango cubes. Stir gently and let the mango warm through, about 5 minutes. The sweetness of the mango will infuse the sauce, balancing the spices beautifully.
7. Taste and Adjust: Taste the curry and adjust the seasoning as needed. Add more salt, pepper, or chili powder for extra spice if desired.

Serve the Curry

8. Plate the Dish: Serve the Mango Chicken Curry over a bed of rice or quinoa, garnishing with fresh cilantro. Pair with warm naan bread for a complete meal. Enjoy!