- Prep Time20 min
- Cook Time40 min
- Total Time1 hr
- Serving Size6
INGREDIENTS
FOR THE CRUST:
- 2 tablespoons vegetable oil
- 1 large onion, chopped (1 1/2 to 2 cups)
- 1/2 red bell pepper, chopped
- 2 garlic cloves, minced
- 2 tablespoons fresh minced ginger
- 2 tablespoons yellow curry powder
- 1/2 teaspoon ground cumin
- 2 mangos, peeled and diced
- 2 tablespoons apple cider vinegar or white vinegar
- 1 13.5-ounce can (full-fat) coconut milk (see recipe note)
- 1 1/4 pounds skinless boneless chicken thighs or breasts, cut into 1-inch pieces
- 1/3 cup golden raisins, optional
- Salt and pepper
- Cilantro for garnish
- Cooked rice, to serve
EQUIPMENT:
Food processor; 9-inch nonstick tart pan with removable bottom
INSTRUCTIONS
1. Cook onions, bell pepper, garlic, ginger, spices:
Heat oil in a large sauté pan over medium heat. Add onions and bell pepper and 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 one of the two mangoes:
Add the vinegar, coconut milk, and one of the two chopped mangos 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. Purée sauce:
Remove pan from heat. Scoop the sauce into a blender. Purée the sauce, pulsing until smooth. Return the sauce to the pan.
4. Add chicken pieces and raisins:
Add chicken and raisins (if using) to the pan and return to a low simmer. Cover the pan and let cook for 8-10 minutes. The chicken should be just cooked until done. Use a knife to cut open the largest piece to check.
