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!
Alas.

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.