mango or peach chicken curry

Name: Mango or Peach Chicken Curry
Yield: 4
Cuisine: American
Ingredients: 1 tablespoon(s) (15 ml) coconut oil; 1 large sweet onion, chopped; 1 - red bell pepper, chopped; 3 clove(s) garlic, minced; 2 tablespoon(s) (30 ml) fresh ginger, minced; 1 1/2 tablespoon(s) (22 ml) yellow curry powder; 1 teaspoon(s) (15 ml) cumin seeds; 2 to 3 - thai red chilies, crushed, or 1/4 tsp (1 ml) cayenne powder; 2 tablespoon(s) (30 ml) apple cider vinegar, or white vinegar; 1 1/4 cup(s) (310 ml) low sodium chicken broth; 1 1/2 cup(s) (350 ml) frozen diced mango, or peaches; - salt & pepper, to taste; 1 pound(s) (450 g) skinless, boneless chicken thighs or breasts, cut into 1 inch (2.5 cm) pieces; 1/3 cup(s) (80 ml) golden raisins; - juice of 1/2 lemon; 1/2 cup(s) (125 ml) coconut milk

6 Pinches

Cheryl Green

Living in Canada now, FL

Updated on Apr 25, 2016

Pride only breeds quarrels, but wisdom is found in those who take advice. Proverbs 13:10 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.

Rate

No Image

prep time

cook time

method Stove Top

yield 4 serving(s)

Ingredients

1 tablespoon (15 ml) coconut oil
1 large sweet onion, chopped
1 - red bell pepper, chopped
3 cloves garlic, minced
2 tablespoons (30 ml) fresh ginger, minced
1 1/2 tablespoons (22 ml) yellow curry powder
1 teaspoon (15 ml) cumin seeds
2 to 3 - thai red chilies, crushed, or 1/4 tsp (1 ml) cayenne powder
2 tablespoons (30 ml) apple cider vinegar, or white vinegar
1 1/4 cups (310 ml) low sodium chicken broth
1 1/2 cups (350 ml) frozen diced mango, or peaches
- salt & pepper, to taste
1 pound (450 g) skinless, boneless chicken thighs or breasts, cut into 1 inch (2.5 cm) pieces
1/3 cup (80 ml) golden raisins
- juice of 1/2 lemon
1/2 cup (125 ml) coconut milk

How To Make mango or peach chicken curry

Step 1

Heat 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.

Step 2

Add 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.
Step 3

Place contents of skillet into blender and puree until smooth.
Step 4

Return 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.
Last Step: Don't forget to share! Post a picture of your finished recipe here and on your favorite social network. Don't forget to tag Just A Pinch and include #justapinchrecipes!

Discover More

Comment & Reviews

Just A Pinch Sweepstakes