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. Garnish with cilantro. Serve immediately.
Prep: 20 minutes
Cook: 35 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
