Mango Chicken Curry
Mango and chicken are a power combo! This mango chicken curry recipe uses boneless, skinless breasts or thighs, mango, onion, ginger, garlic, curry, cumin, raisins, and coconut milk.
:max_bytes(150000):strip_icc()/__opt__aboutcom__coeus__resources__content_migration__simply_recipes__uploads__2008__05__mango-chicken-curry-horiz-b-1800-d4d247a7ca234b898bbdcfd2a6b0e19a.jpg)
There's something about the combination of mango and chicken that just works. We eat mango chutney with roast chicken so often that I even started making my own chutney just so we wouldn't run out.
Here is a mango chicken curry I whipped up the other day.
I love it, but my father thinks it's a little on the sweet side, so feel free to reduce the amount of mango the recipe calls for if you want a little less sweet.
Or add a little more vinegar. The amounts are approximate, feel free to experiment!
:max_bytes(150000):strip_icc()/__opt__aboutcom__coeus__resources__content_migration__simply_recipes__uploads__2008__05__mango-chicken-curry-horiz-a-1800-38ae1c929caf4e24b7a54f5f13c92595.jpg)
Mango Chicken Curry
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 cider vinegar or white vinegar
- 1Â 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
Method
-
Cook onions, bell pepper, garlic, ginger, spices:
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.
Elise Bauer Elise Bauer -
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.
Elise Bauer -
Purée sauce:
Remove pan from heat. Scoop the sauce into a blender. Purée the sauce, pulsing until smooth. Return the sauce to the pan.
Elise Bauer -
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.
Elise Bauer -
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.
Elise Bauer -
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.
Serve over rice. Garnish with cilantro.
Links:
Mango chutney here on Simply Recipes, great served with chicken