Directions

1. Whisk together yogurt, garam masala, and kosher salt in a medium bowl. Add raw chicken breast and stir with a rubber spatula until fully-coated. Cover and refrigerate for a minimum of 1 hour prior to cooking. 
2. Heat vegetable oil over high heat in a medium-sized saucepot. Remove masala chicken from marinade, place in pot, and sear on all sides (approximately 1 minute per side). 
3. Reduce heat to low and stir in tomato puree, mango puree, coconut milk, cilantro, and mango cubes until fully mixed. Bring cooking liquid to a simmer and cover. Cook covered for 25 minutes or until chicken has reached a minimum internal temperature of 165°F. 
4. To serve, scoop 5 oz. of masala marinated chicken in a bowl and top with a 1/2 cup ladle of mango curry sauce .