Chicken Mango Curry

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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

serves 4

Ingredients:

  • 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

Directions:

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.

Enjoy!

When it rains… it makes the ground wet

Can someone please tell me how people actually find roommates on Craigslist? Since I’ve posted my listing (about 3 weeks ago) I’ve had more responses from humanitarian workers in remote parts of the world that want to wire me money to reserve the room than actual, real interest. I’ve tried scanning my ad to see if there’s anything in there that might yield this result but there’s nothing. I requested that the individual be employed yet have received at least 3 inquiries from people with out jobs that have “some leads”. Please. That may be indeed true for some but I’m leery when the e-mail is being sent on behalf of someone on behalf of someone else who isn’t the same person who signs the e-mail. You are looking for a progressive roommate who likes sunshine and smiles? Keep looking. That’s not even a joke… that was a real e-mail. That is not to say that I’m not progressive and yes, I do like sunshine and smiles but I’m not sure they are in my roommate criteria short-list. Sigh. The search continues…

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I was trying to take pictures of the apartment this morning and Griffy managed to make an appearance in just about every one.

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Anyway, aside from that on going search, the weekend was a good one. How could it not be? It was long. Friday night we went out for sushi, Saturday we enjoyed some drinks in town with friends and Sunday the man-friend and I had dinner at The Palm. It was a surprise and I can’t wait to go back again. Last night I made dinner for the two of us. I found a recipe for Brazilian Coconut Chicken on allrecipes and I’m still thrilled with how it came out.

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Rub 4 boneless, skinless chicken thighs cut into 2-inch pieces with this spice mixture. If you don’t like a lot of heat, I suggest reducing the cayenne a bit. Add 1 T olive oil to a pan and bring to medium heat. Add chicken pieces, flip after about 6-8 minutes. Flip. Cook until chicken is no longer pink. Remove pieces of chicken from pan.

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To the still hot pan add 1 T minced ginger, 2 cloves garlic (minced) and 1/4 onion (chopped). Add additional olive oil if desired. Cook until onions start to turn translucent (just a few minutes). Empty contents of one 15 oz can of diced tomatoes into pan (drain a bit of the juice out first). If desired, add chopped jalapenos (seeds removed to reduce heat). I used 3 with seeds. Finally, pour one can of lite coconut milk into the pan. Reduce the heat to med-low. Let cook for a few more minutes then add the chicken back in. The sauce will NOT get super thick. That’s okay. You are going to serve it over rice. Preferably Basmati. Or you can use brown rice if you prefer. I used 1 c dry rice and that amounted to 4 servings once cooked. To serve, place 3/4 c rice in bowl (I used pasta bowls). Top with 1/4 chicken and sauce mixture. Enjoy!

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Make this meal pronto. It will bring you sunshine and smiles. And perhaps it will send a roommate my way…