Chicken Curry

Ingredients:

• 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

Directions:

1. In a large skillet heat oil until shimmering over medium.

2. Cook chicken legs until golden brown on both sides, about 3 minutes per side.

3. Remove chicken from the skillet.

4. Turn heat down to medium-low, add the contents of 1 jar Mango Coconut Curry sauce, scraping the bottom of the pan.

5. Return the chicken to the skillet, cover, and bring to a simmer.

6. Cook for 20 minutes or until chicken is cooked through, stirring once.  

7. Serve over rice noodles. Garnish with chopped cilantro, if desired.