2 lbs chicken breast meat tenders or thig; bite sized, any chicken
16 oz mango chunks

Marinade:
2 cloves garlic; crushed
1 tbsp fresh ginger; freshly grated
1 1/2 tsp cumin
1 tsp cayenne pepper
2 tsp garam masala
1 1/2 tsp turmeric
1 tbsp lemon juice
1/2 cup plain greek yogurt

Cooking:
1 tbsp vegetable oil
1 tbsp sugar
1 tsp kosher salt
1 cup coconut milk or cream
cilantro for garnish
1/2 cup chopped cashews or almonds

1. Combine Marinade ingredients with the chicken in a bowl. Cover and refrigerate for an hour, overnight, or up to 24 hours.

2. Puree mango and set aside.

3. Heat the oil over high heat in a large fry pan. Add the marinated chicken and cook for 3-5 minutes, or until the chicken is white all over - it doesn't really brown due to the marinade.

4. Add the mango puree, sugar and salt. Stir to combine. Turn heat to low and simmer for 15 minutes uncovered. Sauce will thicken.

5. Season with salt if needed. Stir through the cream and simmer another 5 minutes. Remove from heat.

6. Garnish with cilantro leaves and chopped nuts. Serve over steamed jasmine, basmati or rice of choice.

Notes:
Use more or less cayenne, depending on the level of heat you like.
Use more or less Garam Masala depending on your taste for heat. This is not a very hot dish, the spice blend is more flavor than heat. I think sometimes people confuse spicy with heat and there is a difference.