Mango or Peach Chicken Curry
Mango and chicken are a wonderful flavor combination and come together beautifully in this sweet curry. The seasonings used in the recipe are delightful suggestions but feel free to experiment. (I use peaches instead of mango due to allergy.)
This recipe is from a magazine; but not sure which one.
- 1 Tbsp
- (15 ml) coconut oil
- 1 large
- sweet onion, chopped
- red bell pepper, chopped
- 3 clove
- garlic, minced
- 2 Tbsp
- (30 ml) fresh ginger, minced
- 1 1/2 Tbsp
- (22 ml) yellow curry powder
- 1 tsp
- (15 ml) cumin seeds
- 2 to 3
- thai red chilies, crushed, or 1/4 tsp (1 ml) cayenne powder
- 2 Tbsp
- (30 ml) apple cider vinegar, or white vinegar
- 1 1/4 c
- (310 ml) low sodium chicken broth
- 1 1/2 c
- (350 ml) frozen diced mango, or peaches
- salt & pepper, to taste
- 1 lb
- (450 g) skinless, boneless chicken thighs or breasts, cut into 1 inch (2.5 cm) pieces
- 1/3 c
- (80 ml) golden raisins
- juice of 1/2 lemon
- 1/2 c
- (125 ml) coconut milk
How to Make Mango or Peach Chicken Curry
- 1Heat oil in a large skillet over medium heat. Add onions and cook, stirring occasionally, until softened, about 5 minutes. Add red bell pepper; cook 2 minutes. Add garlic, ginger, curry powder, cumin, and chilies or cayenne; cook 1 minute.
- 2Add vinegar, broth, 1 cup (250 ml) mango (or peaches), salt and pepper to skillet. Bring to a boil, lower heat, and simmer for 15 minutes, stirring occasionally.
- 3Place contents of skillet into blender and puree until smooth.
- 4Return sauce to skillet and add chicken and raisins. Return to a simmer and cook covered for 8 to 10 minutes, or util chicken is cooked through. Add remaining mango (or peaches), lemon juice, and coconut milk; heat 2 minutes.
Serve curry over cooked rice and garnish with toasted almonds and cilantro, if desired.