Mango Chicken Curry recipe

Prep Time: 15 mins
Cook Time: 60 mins
Servings 3

Ingredients

2 Tbsp Peanut oil
1 large onion, chopped (1½ to 2 cups)
½ red bell pepper, chopped
2 garlic cloves, minced
2 Tbsp fresh minced ginger
2 Tbsp yellow curry powder
½ teaspoon ground cumin
2 mangos, peeled and diced
2 Tbsp cider vinegar or white vinegar
1 13.5 ounce can coconut milk
1¼ 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
Jasmine Rice Cooked per package directions

Directions

·         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 8-10 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. 

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