Mango Chicken Curry

Last Friday we scored a dozen mangoes at Safeway for only $5. That deal was awesome… almost as awesome as this recipe for Mango Chicken Curry. We made this tonight for dinner and it’s a keeper, in my opinion. This recipe is thanks to Simply Recipes with a few modifications.

I was worried it would be too sweet – but it wasn’t at all! Our mangoes were not overly ripe – so I guess this helps keep it from getting too sweet. I should also add that this recipe is TOTALLY out of our comfort zone. We are experts at ordering curry in restaurants, but never really ventured into making it at home. It is soooo easy and very rewarding to make something new. Our taste buds were grateful.

Don’t be intimidated with these spices – head to your local Winco and pick them up in the bulk bins to save the most. They might also be available at a local co-op or Fred Meyer also has a bulk spice station.

Mango Chicken Curry

 

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Author: Heather

Recipe type: Chicken

Ingredients

• 1.5 pounds of boneless, skinless chicken breasts (or thighs)
• 2-3 mangos, we used three (3)
• 13.5 oz can of coconut milk – if using lowfat coconut milk, add 2 tablespoons heavy cream
• 1-2 onions, diced
• ½ red bell pepper, diced
• 2 tablespoons vegetable oil
• 2 garlic cloves, minced
• 2 tablespoons minced fresh ginger
• 2 tablespoons curry powder
• ½ teaspoon ground cumin
• 2 tablespoon cider vinegar
• salt and pepper to taste
• Cilantro for garnish

Instructions

1. Get a large saute pan – heat oil over medium heat. Add your pepper and your onions and simmer. Stir occasionally until soft (about 5 minutes). Add garlic and ginger and continue to cook for another minute. Add curry powder and cumin and cook for another few minutes. It starts to smell soooo good. If needed add a little more oil to keep it from sticking to pan, but we didn’t worry about it.
2. Add vinegar, coconut milk and about half of the diced mangoes to the pan. Turn up the head and bring it to a light boil. Lower heat to a low simmer and let it “simmer” for about 15 minutes. Stir occasionally. Remove pan from heat.
3. Carefully scoop your sauce into a blender. Puree the sauce until it’s smooth. Return sauce to pan.
4. Add your diced chicken to the pan. Simmer on low, covered for about 8-10 minutes. Chicken should cook all the way through. Check a large piece to make sure.
5. Throw in remaining mango. If using cream (if you had lowfat coconut milk), add it now. Cook on low temp for another minute or two. Don’t boil or you could curdle your cream.
6. Taste test. If too sweet, add more vinegar. If not sweet enough, add a little sugar. Add salt, pepper to taste. Garnish with cilantro.
7. Serve with rice.

3.5.3208