Wednesday, July 10, 2013

Mango Chicken Curry

Whoa, it's been a long time.  I looked at my pictures, and don't have nearly as many as I thought I did... so not much to really catch up on now that I have the time to sit and catch up!

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
  1. 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. 
  2. 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.
  3. 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.
  4. Add remaining mango to the pan. Let cook at a very low temperature for another minute or two, uncovered. Do not let boil! 
  5. Serve over rice. Garnish with cilantro.

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