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*Adapted from nkechiajaeroh.com
In a blender, Blend mango, and coconut milk, set aside
Add oil to the pan, heat up, and then add chicken and lay flat on a single layer. Cook up to 4 – 5 minutes on each side, flip to cook the other until fully cooked—then lower heat. * skip this step if using rotisserie chicken.
Add dry thyme, pepper, salt, and stir very well to combine. Add onions, mix very well as well. Then add garlic, and grated ginger, stir again, ensuring that everything fully incorporates.
Add the curry, and turmeric, now stir as fast as you can because it can quickly burn. Lower heat if possible. Crush and stir in the Maggi cube or bouillon powder.
Gently add the mango/coconut milk blend, stir, and add the chicken broth.
Now allow to simmer for the next seven to ten minutes on medium heat while stirring sparingly. * Add rotisserie chicken if using. Taste and adjust flavors; your yummy creamy mango chicken coconut curry is ready! Serve with rice, quinoa, or couscous.