Mango Chicken Curry Recipe

"Mango chicken curry recipe uses boneless, skinless breasts or thighs, mango, curry, ginger, and coconut milk. Perfect power combo mango and chicken!"

Mangoes that are slightly unripe, on the firm side, will hold up better in this mango chicken curry recipe, but won't be as sweet as ripe mangoes. So, if you use firm, less than perfectly ripe mangoes, you may need to balance the recipe with more sugar or raisins. If you use sweet mangoes, you may need to balance the recipe with a little more vinegar.

Mango Chicken Curry Recipe

Yield : Serves 6
Prep : 15 minutes
Cook : 1 hour

Mango Chicken Curry Ingredients :

• 1 1/4 pound skinless boneless chicken thighs OR breasts, cut into 1 inch pieces
• 2 mangos, peeled and diced
• 2 tablespoons yellow curry powder
• 1 large onion, chopped (1 1/2 - 2 cups)
• 1/2 red bell pepper, chopped
• 2 tablespoons fresh minced ginger
• 1/2 teaspoon ground cumin
• 2 garlic cloves, minced
• 1/3 cup golden raisins (optional)
• Cilantro for garnish
• 2 tablespoons cider vinegar OR white vinegar
• 1 13.5 ounce can coconut milk (If using lowfat coconut milk, add 2 tablespoons heavy cream)
• 2 tablespoons vegetable oil
• Salt and pepper

Directions :

1. Heat oil in a large sauté pan over medium heat. Add onions and bell pepper cook, stirring occasionally, until soft, about 5 minutes. Add the garlic and ginger and cook for another minute. Add the curry powder and cumin, cook for a few more minutes. The spices will absorb some of the oil, so if anything begins to stick too much to the bottom of the pan, add a little more oil to the pan.

2. Add the vinegar, coconut milk, and one of the two chopped mangoes to the pan. Increase the heat and bring to a boil, then lower the heat to maintain a low simmer for about 15 minutes, stirring occasionally. Remove pan from heat. Scoop the sauce into a blender. Purée the sauce, pulsing until smooth. Return the sauce to the pan.

3. Add chicken pieces and raisins to the pan. Return to a low simmer. Cover the pan and let cook for 8-10 minutes. Chicken should be just cooked through. Use a knife to cut open the largest piece to check.

4. Add remaining chopped mango to the pan. Stir in the cream, if using. Let cook at a very low temperature for another minute or two, uncovered. Do not let boil! Or the cream may curdle. Adjust seasonings. If a little too sweet, add a little more vinegar. If not sweet enough, you can add a dash of sugar. Add salt and pepper to taste.

Thanks to www.simplyrecipes.com for Mango Chicken Curry Recipe !!