Mango Chicken Curry

Today we took our taste buds to the far east...I made Mango Chicken Curry. Not particularly spicy, but flavourful, savoury and paleo :)

I had some chicken drum sticks to use up so I modified them, they were skinned and deboned. They replaced the chicken breast in the recipe. I didn't serve it over rice, nor did I garnish it with cilantro, but it was so damn tasty I could not believe I had made it. I had two bowls of it and didn't even want dessert.

Here's the recipe, from Simply Recipes. Try it, you won't regret it. The recipe calls for two tablespoons of vinegar but it's so minimal I didn't let it bother me.

I'll put notes in bold letters.

Mango Chicken Curry Recipe

Ingredients

• 3 Tbsp (or more) of vegetable oil ( I substituted with butter)
• 1 large onion, chopped (1 1/2 to 2 cups)
• 1/2 red bell pepper, chopped (I used a whole red pepper)
• 2 garlic cloves, minced
• 2 Tbsp fresh minced ginger (You can buy it already minced at the grocery store in the spice or foreign foods section)
• 2 Tbsp yellow curry powder
• 1/2 teaspoon ground cumin
• 2 mangos, peeled and diced (We had mangos pureed in our freezer from before)
• 2 Tbsp cider vinegar or white vinegar
• 1 1/4 cup water
• 1 1/4 pounds skinless boneless chicken thighs or breasts, cut into 1-inch pieces
• 1/3 cup golden raisins (We used Thomspon raisins)
• 1/2 cup heavy cream (can substitute all or partially with coconut milk) (Definitely use coconut milk :) )
• Salt and pepper
• Cilantro for garnish

Method

1 Heat 2 Tbsp oil in a large sauté pan over medium heat. Add onions and cook, stirring occasionally, until soft, about 5 minutes. Add the red bell pepper and another tablespoon of oil, cook for a couple more minutes. 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. Add the ginger and garlic, cook for one minute more.

2 Add the vinegar, water, and a 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 heat. Scoop the sauce into a blender. Purée the sauce, pulsing until smooth. Return the sauce to the pan.

3 Add chicken pieces and raisins to the pan. Return to a low simmer. Cover the pan and let cook for 8-10 minutes. Chicken should be just cooked through. Use a knife to cut open the largest piece to check.

4 Add remaining mango pieces to the pan. Stir in the cream. Let cook at a very low temperature for another minute or two, uncovered. Do not let boil! Or the cream may curdle. Adjust seasonings. If a little too sweet, add a little more vinegar. If not sweet enough, you can add a dash of sugar. Add salt and pepper to taste.

Serve over rice. Garnish with cilantro. Serves 4.

NOW GO MAKE DINNER AND EAT SOME YUMMY FOOD! :D