Mango Chicken Curry

By chris5863

Ripe mangoes get cooked with onion, peppers, garlic, ginger, curry powder, spices, and vinegar to make a sweet, tangy curry sauce for chicken.

Ingredients

• 2 tablespoons peanut oil
• 1 3/4 cups onion, chopped
• 1/2 red bell pepper, chopped
• 2 garlic cloves, minced
• 2 tablespoons fresh ginger, minced
• 2 tablespoons yellow curry powder
• 1/2 teaspoon ground cumin
• 2 mangos, peeled and diced
• 2 tablespoons cider vinegar or white vinegar
• 1 (13.5-ounce) can coconut milk
• 1 1/4 pound skinless boneless chicken thighs or breasts, cut into 1-inch pieces
• 2 bunches scallions, cut into 1-inch pieces (green part only)
• Salt and pepper, to taste
• Jasmine rice, cooked per package directions

Preparation

Step 1

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.

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. Remove pan from heat. Scoop the sauce into a blender. Purée the sauce, pulsing until smooth. Return the sauce to the pan.

Add chicken pieces and raisins to the pan. Return to a low simmer. Cover the pan and let cook for 8 to 10 minutes. Chicken should be just cooked through. Use a knife to cut open the largest piece to check.

Add remaining chopped mango and scallions to the pan. Let cook at a very low temperature for another minute or two, uncovered. 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 Jasmine rice.