But the good news is, this is my 700th post! Awesome!
I made this one back in May and it was delightful. It was a little bit on the spicy side for our family, but was so nice and springy and sweet and delicious.
We always have mango in the house, should I need to make the boys' favorite school lunch (which I've somehow never blogged either!), so this was a pantry meal for us. I'm always a fan of pantry meals!
Mango Chicken Curry via Simply Recipes
- 2 Tbsp vegetable oil
- 1 large onion, chopped (1 1/2 to 2 cups)
- 1/2 red bell pepper, chopped
- 2 garlic cloves, minced
- 2 Tbsp fresh minced ginger
- 2 Tbsp yellow curry powder
- 1/2 teaspoon ground cumin
- 2 mangos, peeled and diced
- 2 Tbsp cider vinegar or white vinegar
- 1 13.5 ounce can coconut milk
- 1 1/4 pound skinless boneless chicken thighs or breasts, cut into 1-inch pieces
- 1/3 cup golden raisins (optional)
- Salt and pepper
- Cilantro for garnish
- Heat oil over medium heat in a skillet, and saute onions and bell pepper until soft. Add the garlic and ginger and cook for another minute. Add the curry powder and cumin, cook for a few more minutes.
- Add the vinegar, coconut milk, and one of the two chopped mangoes to the pan. Bring to a boil, then lower the heat to maintain a low simmer for about 15 minutes, stirring occasionally. Remove from heat, purée the sauce using an immersion blender (or transfer to a blender and puree) until smooth. Return the sauce to the pan.
- Add chicken and raisins to the pan. Cover the pan and let cook at a low simmer for 8-10 minutes, or until chicken is done.
- Add remaining mango to the pan. Let cook at a very low temperature for another minute or two, uncovered. Do not let boil!
- Serve over rice. Garnish with cilantro.