1. Heat 2 tablespoons of ghee in a large skillet or Dutch oven over medium-high
heat. Season the chicken thighs with salt and pepper, then add them to the
skillet. Cook until browned on both sides, about 3-4 minutes per side. Remove
the chicken from the skillet and set aside.
2. In the same skillet, add the remaining tablespoon of ghee. Add the chopped
onion and cook until softened, about 3-4 minutes. Add the minced garlic and
ground ginger, cook for another 1-2 minutes until fragrant.
3. Stir in the tomato paste, curry powder, ground cinnamon, and red pepper
flakes. Cook for 1-2 minutes to toast the spices.
4. Add the fresh mango chunks and honey to the skillet, stirring to combine with
the spices and onion mixture.
5. Pour in the chicken stock or broth, then return the browned chicken thighs to
the skillet. Bring the mixture to a simmer, then reduce the heat to low. Cover
and cook for about 20-25 minutes, or until the chicken is cooked through and
tender.
6. While the chicken is cooking, prepare the rice according to package
instructions.
7. Once the chicken is cooked through, taste the sauce and adjust seasoning with
salt and pepper if needed.
8. Serve the mango chicken over cooked rice, garnished with chopped cilantro
leaves and roasted cashew pieces.
9. Enjoy your delicious Mango Chicken with Rice, packed with sweet-savory
flavors and a mildly spicy kick!
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