Chicken Curry

2 tsp. coconut oil

2 lbs chicken legs, skin removed

1 jar Clean Plate Pantry Mango Coconut Curry Sauce

Rice noodles prepared with package directions

Fresh chopped cilantro, if desired


In a large skillet heat oil until shimmering over medium. Cook chicken legs until golden brown on both sides, about 3 minutes per side. Remove chicken from the skillet. Turn heat down to medium-low, add the contents of 1 jar Mango Coconut Curry sauce, scraping the bottom of the pan. Return the chicken to the skillet, cover, and bring to a simmer. Cook for 20 minutes or until chicken is cooked through, stirring once.  Serve over rice noodles. Garnish with chopped cilantro, if desired.