Main Dishes
Mango Chicken Curry
Ingredients:
2 tbsps. Garlic Olive Oil
1 large onion, chopped
1 red pepper, chopped
1 yellow pepper, chopped
1 cup of cauliflower, steamed
3 garlic cloves, minced
3 tbsps. fresh minced ginger
3 tbsps. yellow curry powder
1 ½ tsp.  ground cumin
2 mangos, peeled and diced
1 tbsp. Whole Fruit Mango Balsamic
1 can of coconut milk
1-1/4 pound skinless boneless chicken thighs or breasts, cut into 1-inch pieces
Salt and pepper
Cilantro for garnish
Heat Garlic Olive Oil in a large sauté pan over medium heat. Add onion, peppers and cauliflower to cook, stirring occasionally, until soft, about 5 minutes. Add the garlic and ginger and cook for another minute. Add the curry powder and cumin, cook for a few more minutes. The spices will absorb some of the oil, so if anything begins to stick too much to the bottom of the pan, add a little more oil to the pan.
Add the Mango Balsamic, coconut milk, and one of the two chopped mangoes to the pan. Increase the heat and bring to a boil, then lower the heat to maintain a low simmer for about 15 minutes, stirring occasionally. Remove pan from heat. Scoop the sauce into a blender. Purée the sauce, pulsing until smooth. Return the sauce to the pan.
Add chicken pieces to the pan. Return to a low simmer. Cover the pan and let cook for 8-10 minutes. Chicken should be just cooked through.
Add remaining chopped mango to the pan. Simmer, on low heat for another minute or two. Salt and pepper to taste.
Serve over rice. Â Garnish with cilantro. Serve immediately.
Prep: 20 minutes
Cook: 35 Â minutes
Makes: 4 servings
Products Used
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Garlic Olive Oil
Price range: $19.00 through $42.00Price range: $19.00 through $42.00Select options This product has multiple variants. The options may be chosen on the product page
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Mango Fruit Balsamic
Price range: $19.00 through $42.00Price range: $19.00 through $42.00Select options This product has multiple variants. The options may be chosen on the product page
