I think it’s time this week for a Winter Recipe that uses one of the tropical fruits of Hawaii.
|Mango Chicken Curry With Garnish|
Salad With Papaya Seed Dressing
(Check my Recipe Page to make the dressing)
Mango Chicken Curry
3 or 4 Tbsp of vegetable oil
1 large onion, chopped
½ red bell pepper, chopped
2 garlic cloves, minced
1-2 Tbsp minced fresh ginger (I used barely 1 Tbsp because I find fresh ginger to be rather strong
2 Tbsp curry powder
½ tsp cumin
2 mangos, peeled and sliced
2 Tbsp cider or white vinegar
1 ¼ cup water
1-2 lbs boneless, skinless chicken breast cut into bite-size pieces
1/3 cup golden raisins
½ cup coconut milk (may substitute cream)
Cilantro for garnish
Heat oil over a low to medium stove.
Add onions, bell pepper and cook a few minutes.
Add curry, cumin, ginger, and garlic and cook a few minutes.
Add vinegar, water, and ½ of the chopped mango.
Bring to a boil, reduce heat, and simmer for about 15 minutes, stirring occasionally.
Remove from heat and spoon sauce into a blender. Purée, pulsing until smooth. Then return sauce to pan.
Add chicken pieces and raisins. Heat should be low. Cover pan and let cook for about 10 minutes until chicken is cooked through.
Add the rest of the mango and stir in the coconut milk. Keep uncovered and let cook at lowest setting for a minute or two. Add salt and pepper to taste and garnish with cilantro.
Serve over rice.
My family loved this dish! We eat a lot of curry but I worried this might be too sweet. But it was perfect! If you find it to be too sweet, you can add a little more vinegar to the sauce.
Look for mangos on sale at your favorite store and definitely try this recipe—it’s wonderful!!!
Keep watching for another great fall recipe later this month, and one in February that uses papayas!
Mahalo for visiting!