Step 1

In a food processor or blender combine mangoes, coconut milk, salt, curry paste, curry powder, garlic powder, cumin, chili powder, lime juice, and oil. Pulse until smooth. Reserve 1/2 cup of the mixture, cover and refrigerate.

Step 2

Pour remaining sauce into a large resealable bag. Add chicken, seal bag, and refrigerate for 1-8 hours (overnight works great).

Step 3

Preheat grill to medium heat and lightly grease the grates. Use tongs to transfer chicken from the marinade bag to the grill. Discard bag. Cook chicken 5-10 minutes on each side until cooked through. (meanwhile move on to next step)

Step 4

While chicken is cooking, transfer the reserved portion of the sauce (the portion you refrigerated by itself) to a sauce pan. Bring to a boil over medium heat and cook 3-5 minutes, then remove from heat.

Step 5

Once chicken is just about cooked through, brush both sides with the sauce and allow to cook 1-2 minutes longer on each side. Serve chicken hot with any extra sauce and garnish with chopped peanuts and cilantro if desired.