Ingredients: |
Ingredients: 12 Tbsp. vegetable oil
1 large onion, chopped (1 1/2 to 2 cups)
1/2 red bell pepper, chopped
2 garlic cloves, minced
2 Tbsp. fresh minced ginger
2 Tbsp. yellow curry powder
1/2 tsp. ground cumin
2 mangos, peeled and diced
2 Tbsp. cider vinegar or white vinegar
1 1/4 lb. skinless boneless chicken thighs or breasts, cut into 1-inch pieces
1/3 cup golden raisins (optional)
Salt and Pepper
Cilantro for Garnish
Tom Tip: Add Potato & Bell Pepper chunks (or) quartered
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Directions: |
Directions:1 - Cook onions, bell pepper, garlic, ginger & spices: 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.
2 - Add the vinegar, coconut milk, and new 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.
3 - Purče sauce: Remove pan from heat. Scoop the sauce into blender. Purče the sauce, pulsing until smooth. Return the sauce to the pan.
4 - 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.
5 - Add remaining chopped mango to the pan. Stir in the cream if desired. Let cook at a very low temperature for another minute or two, uncovered. Do not let boil! Or the cream may curdle.
6 - 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. Garnish with fresh cilantro and serve over rice with a glass of Four Winds Viognier. |
This recipe for Coconut Mango Chicken Curry is from