📖 Instructions

1. First, prepare the mango chutney: In a small saucepan, combine diced mangoes (about 1 cup), 1/4 cup of finely chopped red onion, 2 tablespoons of apple cider vinegar, 1 tablespoon of brown sugar, 1/2 teaspoon of grated ginger, and a pinch of red pepper flakes. Stir well to combine.
2. Simmer the chutney: Place the saucepan over medium heat and bring the mixture to a gentle simmer. Cook for about 15-20 minutes, stirring occasionally, until the mangoes are softened and the chutney has thickened slightly. It should have a jam-like consistency. Let it cool completely.
3. Now, let's make the coconut curry chicken: In a large skillet or Dutch oven, heat 1 tablespoon of coconut oil over medium heat. Add 1 pound of boneless, skinless chicken breasts (cut into 1-inch cubes) to the skillet. Season the chicken with salt, pepper, and a pinch of curry powder.
4. Cook the chicken: Cook the chicken for about 6-8 minutes, or until it's browned on all sides and cooked through. Remove the chicken from the skillet and set aside.
5. Sauté aromatics: In the same skillet, add 1 diced onion and 2 cloves of minced garlic. Sauté for about 3-4 minutes, or until the onion is softened and translucent. The aroma should fill your kitchen – that’s how you know you’re doing it right!
6. Add curry paste: Stir in 2 tablespoons of red curry paste (or more, depending on your spice preference) to the skillet. Cook for about 1 minute, stirring constantly, until fragrant. This step is crucial for blooming the flavors of the curry paste.
7. Pour in coconut milk: Pour in one 13.5-ounce can of full-fat coconut milk into the skillet. Stir well to combine with the curry paste and aromatics. Bring the mixture to a simmer.
8. Add chicken and simmer: Return the cooked chicken to the skillet. Stir to coat the chicken with the coconut curry sauce. Reduce the heat to low, cover the skillet, and let the chicken simmer in the sauce for about 15-20 minutes, or until the sauce has thickened slightly and the chicken is tender.
9. Season and finish: Stir in 1 tablespoon of lime juice and 1/4 cup of chopped fresh cilantro to the coconut curry chicken. Taste and adjust the seasoning as needed. Add more salt, pepper, or lime juice to your liking.
10. Warm the tortillas: While the chicken is simmering, warm 4 large burrito-size tortillas in a dry skillet or microwave until they are pliable and easy to roll. This prevents them from tearing when you assemble the burritos.
11. Assemble the burritos: Lay one tortilla flat on a clean surface. Spread a generous spoonful of mango chutney in the center of the tortilla. Top with about 1 cup of the coconut curry chicken.
12. Wrap the burrito: Fold in the sides of the tortilla over the filling. Then, fold the bottom of the tortilla up and over the filling. Roll the burrito tightly, tucking in the filling as you go.
13. Toast (optional): For an extra touch, toast the assembled burritos in a dry skillet over medium heat for about 2-3 minutes per side, or until they are golden brown and crispy. This step is optional, but it adds a nice texture to the burrito.
14. Serve and enjoy: Cut the Coconut Curry Chicken Burrito in half and serve immediately. Garnish with extra cilantro or a dollop of sour cream, if desired. Enjoy the explosion of flavors!
15. Final product may very but as long as it's edible that is all that matters. Unless you plan on openning a resturant, then it needs to be good.