Lucifer Mango Habanero Chicken Curry

Prep time: 15 Minutes
Cook time: 30 Minutes
Serves: 4

Ingredients

• Boneless Chicken Thighs, Cubed – 1.5 lbs
• Onion, Finely Diced – 1 large
• Garlic, Minced – 4 cloves
• Fresh Ginger, Minced – 1 tbsp
• Crushed Tomatoes – 1 can (14 oz)
• Coconut Milk – 1 can (14 oz)
• My Sauce Lab Lucifer – 5 tbsp
• Ground Cumin – 2 tsp
• Ground Coriander – 1 tsp
• Turmeric – 1/2 tsp
• Vegetable Oil – 2 tbsp
• Fresh Cilantro – for garnish
• Salt – to taste

Directions

1. Heat the oil in a large pot over medium-high heat. Brown the chicken in batches, about 4 minutes per batch, then set aside.
2. Lower the heat to medium and cook the onion for 6-7 minutes until soft and golden.
3. Add the garlic, ginger, cumin, coriander, and turmeric. Cook 1 minute until fragrant.
4. Stir in the crushed tomatoes and cook for 5 minutes until slightly reduced.
5. Add the coconut milk and Lucifer sauce, stirring to combine. The mango sweetness balances the habanero heat here.
6. Return the chicken to the pot and simmer uncovered for 15 minutes until the sauce thickens and the chicken is tender.
7. Season with salt, garnish with cilantro, and serve with rice or naan.