banner
alive logo
foodfamilylifestylebeautysustainabilityhealthimmunity

Mango Chicken Curry

    Share

    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.

    Advertisement

    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

    Advertisement

    Mango Chicken Curry

    Directions

    Advertisement
    Ad
    Advertisement
    Advertisement

    READ THIS NEXT

    SEE MORE »
    Salmon Tacos with Red Cabbage and Orange Slaw with Lime Yogurt
    Mussels with Tomato, Saffron, and Fennel

    Mussels with Tomato, Saffron, and Fennel

    B12-rich mussels are a very good and economical source of protein and iron. Steamed mussels are a classic way to enjoy seafood—and so is this rich, aromatic broth of tomato, fennel, and saffron. Be sure to allow saffron to fully infuse to get the full flavour benefit, and finish off the dish with the fragrant fennel fronds. Sustainability status Farmed mussels are considered highly sustainable due to their low impacts on the environment. They are easy to harvest, require no fertilizer or fresh water, and don’t need to be fed externally, as they get all their nutritional requirements from their marine environment. Mussel prep Selection: Look for mussels with shiny, tightly closed shells that smell of the sea. If shells are slightly open, give them a tap. Live mussels will close immediately. Storage: Keep mussels in the fridge in a shallow pan laid on top of ice. Keep them out of water and cover with a damp cloth. Ideally, consume on the day you buy them, but within two days. They need to breathe, so never keep them in a sealed plastic bag. Cleanup: In addition to being sustainable, farmed mussels tend to require less cleaning than wild mussels. Most of the fibrous “beards” that mussels use to grip solid surfaces will have been removed before sale. But if a few remain, they’re easily dispatched: grasp the beard with your thumb and forefinger and pull it toward the hinge of the mussel and give it a tug. Afterward, give mussels a quick rinse and scrub away any areas of mud or seaweed, which, with farmed mussels, will require minimal work.