Mango Chicken Curry

  • 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
    1
    EQUIPMENT:
    • Food processor; 9-inch nonstick tart pan with removable bottom

    Level of complexity
    LOW

    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.

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