When I saw this recipe on Eats Well With Others blog, there was no doubt in my mind that this was MY kind of dish. Fruit and curry go together really well. Thanks, Joanne!
Mango chicken curry
1 tablespoon olive oil
1 large onion, chopped
1 red pepper, chopped
2 cloves garlic, minced
2 tablespoons fresh ginger, minced
2 tablespoons yellow curry powder
1/2 teaspoon cumin
2 mangoes, peeled and diced
2 tablespoons cider vinegar
1 1/4 cup water
1 1/2 pounds boneless, skinless, chicken thighs, cut into small pieces
1/3 cup golden raisins
1/2 cup lite coconut milk
salt, sugar, pepper, to taste
Heat oil in large saute pan over medium heat. Add onions and cook, stirring occasionally, until soft, about 5 minutes. Add the red pepper and cook for a couple more minutes. Add the curry powder and cumin, cook for a few more minutes. Add a little more oil if anything begins to stick too much to the bottom of the pan. Add the ginger and garlic; cook for one minute more.
Add the vinegar, water, and 1/2 of the chopped mango 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. Remove pan from the heat. Scoop the sauce into a blender. Puree the sauce, pulsing until smooth. return the sauce to the pan.
Add chicken pieces and raisins to the pan. Return to a low simmer. Cover the pan and let cook for 10 minutes. Chicken should be just cooked through.
Add remaining mango pieces to the pan. Stir in the coconut milk. Let cook at a very low temperature for another minute or two, uncovered. Do no let boil, or the cream may curdle. Adjust seasonings, add salt and pepper to taste. Serve with rice and garnish with cilantro. Makes servings.