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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