Look friends, a recipe post! I actually made this dish a few weeks ago but couldn’t find the card reader for my memory card – no memory card = no pictures = no post (because look how beautiful this dish is!)
Chicken Mango Curry
adapted with few changes from simply recipes
- 1 T grapeseed Oil (or vegetable oil)
- 1 c chopped peppers (I used a frozen medley of red, yellow and green, thawed)
- 2 garlic cloves, minced
- 2 T curry powder
- 1 T ginger (or use 2 T fresh minced ginger)
- 1/2 t cumin
- 1 c chopped mango (I used frozen, thawed)
- 2 T apple cider vinegar
- 1 can light coconut milk (or regular if you prefer)
- 1 lb chicken breast, cut into bite-size pieces
- salt and pepper
- cilantro, for garnish
Heat oil in a large sauté pan over medium heat. Add pepper and cook, stirring occasionally, about 5 minutes. Add garlic and ginger and cook for another minute. Add curry powder and cumin, cook for a few more minutes. The spices will absorb most of the oil, so add up to an additional tablespoon of oil to the pan if needed to prevent sticking.
Add vinegar, coconut milk, and a 1/2 cup of the chopped mangoes to the pan. Increase heat and bring to a boil, then lower it to maintain a low simmer for about 15 minutes, stir occasionally. Remove pan from heat. Scoop the sauce into a blender or food processor. Purée the sauce until it’s smooth. Return the sauce to the pan.
Add chicken pieces to the pan. Return to a low simmer. Cover the pan and let cook for 8-10 minutes. Chicken should be just cooked through. Check the thickest piece of chicken for doneness.
Add the rest of the chopped mango to the pan. Let cook at a very low temperature for another minute or two, uncovered. Add salt and pepper to taste. Serve over a bed of basmati rice, garnish with freshly chopped cilantro.