Mango Chicken Curry

Mango and chicken are a power combo! This mango chicken curry recipe uses boneless, skinless breasts or thighs, mango, onion, ginger, garlic, curry, cumin, raisins, and coconut milk.

Mangoes that are slightly unripe, on the firm side, will hold up better in this recipe, but won't be as sweet as ripe mangoes. So, if you use firm, less than perfectly ripe mangoes, you may need to balance the recipe with more sugar or raisins. If you use sweet mangoes, you may need to balance the recipe with a little more vinegar.

Mango Chicken Curry Recipe

Prep time: 15 minutes
Cook time: 1 hour
Yield: Serves 6

Ingredients  :

•     2 Tbsp vegetable oil
•     1 large onion, chopped (1 1/2 to 2 cups)
•     1/2 red bell pepper, chopped
•     2 garlic cloves, minced
•     2 Tbsp fresh minced ginger
•     2 Tbsp yellow curry powder
•     1/2 teaspoon ground cumin
•     2 mangos, peeled and diced
•     2 Tbsp cider vinegar or white vinegar
•     1 13.5 ounce can coconut milk*
•     1 1/4 pound skinless boneless chicken thighs or breasts, cut into 1-inch pieces
•     1/3 cup golden raisins (optional)
•     Salt and pepper
•     Cilantro for garnish

*I highly recommend using full-fat coconut milk for this recipe (or any recipe that calls for coconut milk). Low fat coconut milk doesn't taste good. If you must use low fat coconut milk, add 2 Tbsp of heavy whipping cream to the recipe at the end.

See Full Recipe please visit :  Mango Chicken Curry