• Heat the coconut oil in a large frying pan over medium heat. Add the onion, garlic, and ginger and saute for 3 minutes, or until the onion is translucent.
  1 tablespoon coconut oil, 1 medium onion, 4 cloves garlic, 4 tablespoons ginger
  
• Transfer the onions to your blender then add the curry powder, salt, pepper, 1 cup of the ripe mangoes, and the coconut milk to the blender and blend on high until smooth.
  2 tablespoons curry powder, 1 teaspoon EACH: salt and pepper, 14 ounce can coconut milk, 3 ripe mangos
  
• Return the sauce to the frying pan then add the chicken and ½ cup of water and stir. Cover the pan and cook for 15 minutes, stirring a few times. Lower the heat if the sauce begins to stick to the bottom of the pan.
  1 lb boneless chicken thighs
  
• When the chicken pieces are fully cooked, add the remaining mango to the pan and serve.
  Minced cilantro
  

Last step:

• After you make this recipe, take a picture with your phone and share it in the comments section below. I love seeing it when you make my recipes!