Indian Chicken

Colby brought home this recipe the other day. Turned out wonderful.

2 medium mangoes, peeled and sliced, divided
1 (10 oz) can coconut milk
$ t oil
4 t spicy curry paste
14 oz boneless skinless chicken breasts, cut into cubes
4 medium shallots, sliced
1 large English cucumber, seeded and sliced

Place half the mango slices into the bowl of a blender with the coconut milk. Blend until smooth and reserve for later.
Heat the oil in a large pot over medium-high heat. Stir in the curry paste and cook until fragrant, about 1 minute. Add the chicken and shallot; cook until the chicken is done and the shallots have softened, about 5 minutes.
Pour in the mango puree and cook until heated through. To serve, stir in the remaining mango slices and cucumber.