Begin by preparing the rice. I used 2 cups of long-grain basmati rice. Cook the rice while preparing the chicken curry.

Preheat a large frying pan over medium-high heat and add a drizzle of cooking oil to the pan. Once the pan is hot, add half the chopped chicken and season it with salt. Fry the chicken for 6 to 7 minutes, until nicely browned all over. Remove the browned chicken into a clean bowl, set aside and finish frying the remaining chicken. Cook the chicken in batches so you don’t overcrowd the pan.

Remove the chicken from the pan, reduce the heat to medium and the butter. Allow the butter to melt, then add the diced onion. Saute the onion for about 4 minutes, until it’s softened and translucent. Add the minced garlic and cook for another 30 seconds. Add the curry powder and paprika next and cook for another 30 seconds. Add the flour next and cook again for about 30 seconds.

Slowly begin adding the chicken broth, whisking it into the pan. Next, add in the coconut milk and season the sauce with salt. Return the chicken to the pan and add the chopped mango. Bring the sauce up to a simmer over medium heat, then reduce the heat to low and continue to simmer for 8 to 10 minutes, until the mango is softened, and the chicken has finished cooking.

If using bone-in chicken thigh or drumsticks, cook the chicken in the curry sauce for 20 to 25 minutes, or until the chicken is fully cooked and at 165F.

Once the sauce is done simmering, remove it from the heat and add ¼ cup chopped cilantro.

For serving, add white rice on one side of a dinner bowl and spoon the mango chicken curry onto the other side. Garnish the top with more cilantro, sliced fresh mango and chilis, if desired.

Squeeze about half of a lime onto each serving; add more if the limes don’t have too much juice.