Chicken Mango Curry


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


  • 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.


Curried Ground Turkey with Sweet Potatoes

I took a nap after work tonight. I hate doing it but it was totally necessary as I felt as though without one, I couldn’t be productive at all. To be honest, I wasn’t productive even though I did take one. But at least I made dinner. The temptation to order take-out or eat leftovers was there but I also had ground turkey thawed so the decision was pretty much made for me.

Why am I tell you this? I don’t know. Other than I woke up with a stiff neck, a headache and the urge to eat half a bag of Yukon Gold Potato Chips. Have you had them? They are the thickest potato chips I’ve ever had. They’d be the perfect vessel for a great creamy dip… or you can be like me and just shovel them into your mouth until your roommate whisks the bag away from you.

Without said bag of chips as a distraction, I refocused on my only task of the night: to prepare dinner. I took off to the supermarket where I wandered around (probably with pillow lines on my face) with a bunch of parsley and a bag of frozen peas. I struggled with the self-checkout (nothing new) which didn’t want to accept my $1 bill after happily scarfing up my $1.15 in change. 30 minutes elapsed and I returned home with parsley and frozen peas… and an idea. An idea that ended up being delicious.

My apologies for the long-winded, round-about way of telling you about my dinner. Sometimes the best things are born of sleep-induced drunkenness.


{Curried Ground Turkey with Potatoes}


  • 3 T. Extra Virgin Olive Oil
  • 1 LB ground Turkey
  • 1 Onion, chopped
  • 3 Garlic Cloves, chopped
  • 1/2 C. Peppers, chopped
  • 1 T. Fresh Ginger, grated
  • 1 C. Water
  • 1 T. Curry powder
  • 1 t. Turmeric
  • 1 t. Chili Powder
  • 1 t. Ground Coriander
  • 1 t. Cardamom
  • 2 large Sweet Potatoes, peeled and cut into 1-inch chunks
  • 1 can Diced Tomatoes with chilies
  • 1 C. Frozen Peas
  • 1/2 C. chopped Fresh Parsley

Heat oil over medium heat in a large pan with a lid. When the oil is hot add the ground turkey, spreading it out over the pan. Cook meat until it begins to brown.

Add chopped onion and peppers. Stir and sauté for about 5 minutes. Salt the mixture.

Add grated ginger, garlic and mix and sauté for another 1-2 minutes.

Mix in the spices, water and potatoes. Stir and cover. Turn heat down to medium-low and simmer for 15 minutes or until potatoes are tender.

When potatoes are tender, add diced tomatoes and peas. Mix and recover the pot. Cook for a few more minutes. Season to taste.

Mix chopped parsley in before serving.

Serve over rice or by itself.

*Serves 4-6