Ingredients
4-6 chicken breast
1 lbs shell-on shrimps
4 red mangoes (2 ripe, 2 less ripe)
1 tbsp. of vegetable oil
1 large spanish onion
2 cloves of garlic
5 tbsp. of curry powder
1 tbsp. of salt
1 can of unsweetened coconut milk
1/4 cup of unsweetened shaved coconut
1/4 cup chopped cilantro
hot sauce
Preparation
Grill the chicken breasts, shrimp and the peeled and sliced mangoes (mangoes should have some nice grill marks)
Dice onions and mince garlic. Sautee the onions and garlic in oil in a large pot, once semi translucent add in curry powder and salt; add in grilled mangoes and coconut milk; let simmer on low heat until mangoes are soft to touch
Use hand held blender to lightly break up the mangoes
Add in hot sauce to taste.
Toast 2 tablespoons of shaved coconut. Stir in remainder of shaved coconut.
Chop chicken and add to pot and let simmer for 10 minutes.
Serve on a bed of basmati rice.
Sprinkle with chopped cilantro and toasted shaved coconut to serve
