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Mango Chicken Curry


    Mango and chicken are a wonderful flavour combination and come together beautifully in this sweet curry. The seasonings used in the recipe are delightful suggestions but feel free to experiment.


    1 Tbsp (15 mL) coconut oil or other oil of choice
    1 large onion, chopped
    1 red bell pepper, chopped
    3 garlic cloves, minced
    2 Tbsp (30 mL) fresh ginger, minced
    1 1/2 Tbsp (22 mL) yellow curry powder
    1 tsp (15 mL) cumin seeds
    2 to 3 Thai red chilies, crushed, or 1/4 tsp (1 mL) cayenne powder
    2 Tbsp (30 mL) apple cider vinegar or white vinegar
    1 1/4 cups (310 mL) low-sodium chicken broth
    1 1/2 cups (350 mL) frozen diced mango
    Salt and pepper to taste
    1 lb (450 g) organic skinless, boneless chicken thighs or breasts, cut into 1 in (2.5 cm) pieces
    1/3 cup (80 mL) golden raisins
    Juice of 1/2 lemon
    1/2 cup (125 mL) coconut milk

    Heat oil in large skillet over medium heat. Add onions and cook, stirring occasionally, until softened, about 5 minutes. Add red bell pepper; cook 2 minutes. Add garlic, ginger, curry powder, cumin, and chilies or cayenne; cook 1 minute.

    Add vinegar, broth, 1 cup (250 mL) mango, and salt and pepper to skillet. Bring to a boil, lower heat, and simmer for 15 minutes, stirring occasionally.

    Place contents of skillet into blender and purée until smooth.

    Return sauce to skillet and add chicken and raisins. Return to a simmer and cook covered for 8 to 10 minutes, or until chicken is cooked through. Add remaining mango, lemon juice, and coconut milk; heat 2 minutes.

    Serve curry over cooked brown rice and garnish with toasted almonds and cilantro, if desired. 

    Serves 4.

    Each serving contains:
    372 calories; 30 g protein; 12 g total fat (9 g sat. fat, 0 g trans fat); 30 g carbohydrates; 3 g fibre; 106 mg sodium

    source: "Frozen Fruits & Vegetables", alive #351, January 2012


    Mango Chicken Curry




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