Mango-Coconut Chicken Curry Recipe #379938
This is not a traditional curry by any stretch. In fact, I came up with the recipe when I was overdue for a visit to the grocery store and I just used what I had on hand. It ended up being so good, I've made it again and again. Feel free to use whatever vegetables you have on hand (frozen, fresh, or leftover).
by Spice Boy
35 min | 5 min prep
SERVES 4
- 1 tablespoon peanut oil (or canola oil)
- 2 chicken breasts, boneless and skinless, cut into cubes
- 1 small onion, thinly sliced into half-rings
- 1 small red bell pepper, seeded and cut into strips (or 1/2 of a regular-sized pepper)
- 3 garlic cloves, chopped
- 1 tablespoon garam masala
- 1 tablespoon turmeric
- 1/4 teaspoon cayenne pepper (more or less according to your taste)
- 2 teaspoons grated fresh ginger (or 1 t. powdered)
- 1 (13 1/2 ounce) can coconut milk (I like Chaokoh brand)
- 1/3 cup chicken stock
- 1 ripe mango
- 1/2 teaspoon salt (more or less to taste)
- 1 tablespoon sugar
- 1 cup frozen green bean, cut into 1/2-inch lengths
- 3/4 cup frozen peas
- steamed rice, for serving
- In a medium pot, heat the oil over medium heat. Add the onion and bell pepper and saute until slightly softened, 4 - 5 minutes.
- While the onion and pepper are cooking, remove the flesh from the mango and puree it in a blender or food processor along with the chicken broth. Set the mango mixture aside.
- To the onion, add the garlic, ginger, Garam Masala, tumeric, and cayenne, and saute for another 2 minutes, stirring.
- Add the coconut milk, mango mixture, sugar, and salt to the pot, stirring to combine. Bring to a low boil and allow the mixture to to boil and thicken for about 15 minutes. (If it splatters, you can cover it partially.).
- Add the chicken and frozen vegetables to the simmering liquid. Simmer until the chicken in cooked through and the vegetables are tender, about 10 minutes more.
- Serve over rice.
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5 stars