Curry/ From The Range

Mango Chicken Curry with Steamed Rice

There is something about the combination of mango and chicken that just works. We eat mango chutney with roast chicken so often that I even started making my own chutney just so we would never run out.

Mango Chicken Curry with Steamed Rice

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Serves: 6 Total Time: 1 hour and 15 minutes

Ingredients


  • 2 tablespoons 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 (If using lowfat coconut milk, add 2 Tbsp heavy cream)
  • 1 1/4 pounds skinless boneless chicken thighs or breasts, cut into 1-inch pieces
  • 1/3 cup golden raisins (optional)
  • Salt and pepper
  • Cilantro for garnish

Instructions

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