Name: Mango Chicken Curry
Prep time: 20 min
Cook time: 20 min
Yield: 6
Ingredients: 2 tablespoons vegetable oil -; 1 large onion, chopped (1 1/2 to 2 cups) -; 1/2 red bell pepper, chopped -; 2 garlic cloves, minced -; 2 tablespoons fresh minced ginger -; 2 tablespoons yellow curry powder -; 1/2 teaspoon ground cumin -; 2 mangos, peeled and diced -; 2 tablespoons apple cider vinegar or white vinegar -; 1 13.5-ounce can (full-fat) 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 -; Cooked rice , to serve -

Recipe information

Cooking:

20 min.

Servings per container:

Source:

More details

Ingredients for - Mango Chicken Curry

1. 2 tablespoons vegetable oil -

2. 1 large onion, chopped (1 1/2 to 2 cups) -

3. 1/2 red bell pepper, chopped -

4. 2 garlic cloves, minced -

5. 2 tablespoons fresh minced ginger -

6. 2 tablespoons yellow curry powder -

7. 1/2 teaspoon ground cumin -

8. 2 mangos, peeled and diced -

9. 2 tablespoons apple cider vinegar or white vinegar -

10. 1 13.5-ounce can (full-fat) coconut milk -

11. 1 1/4 pound skinless boneless chicken thighs or breasts, cut into 1-inch pieces -

12. 1/3 cup golden raisins (optional) -

13. Salt and pepper -

14. Cilantro for garnish -

15. Cooked rice , to serve -

How to cook deliciously - Mango Chicken Curry

1. Stage

Cook the onions, bell pepper, garlic, ginger, spices: Heat oil in a large sauté pan over medium heat. Add onions and bell pepper and 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. Stage

Add the vinegar, coconut milk, and one of the two mangoes: Add the vinegar, coconut milk, and one of the two chopped mangos 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.

3. Stage

Purée the sauce: Remove pan from heat. Scoop the sauce into a blender. Purée the sauce, pulsing until smooth. Return the sauce to the pan.

4. Stage

Add the chicken pieces and raisins: Add chicken and raisins (if using) to the pan and return to a low simmer. Cover the pan and let cook for 8 to 10 minutes. The chicken should be just cooked until done. Use a knife to cut open the largest piece to check.

5. Stage

Add the remaining chopped mango to the pan: Add the remaining chopped mango, then stir in the cream, if using. Cook at a very low temperature for another minute or two, uncovered. Do not allow to boil, or the cream may curdle.

6. Stage

Adjust the 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. Serve over rice and garnish with cilantro, if desired.