Mango Chicken Curry

By weavincanuck

Ingredients

• 1.5 pounds of boneless, skinless chicken breasts
• 2-3 mangos
• 13.5 oz can of coconut milk – if using lowfat coconut milk, add 2 tablespoons heavy cream
• 1-2 onions, diced
• 1/2 red bell pepper, diced
• 2 tbsp vegetable oil
• 2 garlic cloves, minced
• 2 tbsp minced fresh ginger
• 2 tbsp curry powder
• 1/2 tsp ground cumin
• 2 tbsp cider vinegar
• salt & pepper to taste
• Cilantro for garnish

Details

Servings 1
Adapted from queenbeecoupons.com

Preparation

Step 1

1.) Get a large saute pan – heat oil over medium heat. Add your pepper and your onions and simmer. Stir occasionally until soft (about 5 minutes). Add garlic and ginger and continue to cook for another minute. Add curry powder and cumin and cook for another few minutes. It starts to smell soooo good. If needed add a little more oil to keep it from sticking to pan, but we didn’t worry about it.

2.) Add vinegar, coconut milk and about half of the diced mangoes to the pan. Turn up the head and bring it to a light boil. Lower heat to a low simmer and let it “simmer” for about 15 minutes. Stir occasionally. Remove pan from heat.

3.) Carefully scoop your sauce into a blender. Puree the sauce until it’s smooth. Return sauce to pan.

4.) Add your diced chicken to the pan. Simmer on low, covered for about 8-10 minutes. Chicken should cook all the way through. Check a large piece to make sure.

5.) Throw in remaining mango. If using cream (if you had lowfat coconut milk), add it now. Cook on low temp for another minute or two. Don’t boil or you could curdle your cream.

6.) Taste test. If too sweet, add more vinegar. If not sweet enough, add a little sugar. Add salt, pepper to taste. Garnish with cilantro.

7.) Serve with rice.