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
Ingredients:
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)
Salt, Pepper
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!
Cheryl
