mango vanilla curry with chicken
Updated on Nov 16, 2014
I once had a store bought vanilla curry mix and made it with mango, and it was so good that I decided to repeat this and keep it. You can use apricot preserves in place of the mango chutney, if you don't have chutney. You can also just use vanilla or vanilla essence in place of the vanilla bean.
prep time
5 Min
cook time
20 Min
method
Stove Top
yield
2 serving(s)
Ingredients
- 2 - chicken breast halves, skinless and boneless
- 4 cups mixed vegetables, frozen
- 1/4 cup coconut milk, unsweetened
- 1 - vanilla bean
- 1/2 teaspoon coriander, ground
- 1/4 teaspoon ginger, ground
- 1/4 teaspoon cumin, ground
- 1/8 teaspoon cinnamon, ground
- 1/8 teaspoon black pepper, ground
- 1 pinch mace, ground
- 1 pinch allspice, ground
- 1/4 teaspoon cardamom, ground
- 1 - mango
- - salt, to taste
- 1 tablespoon mango chutney
How To Make mango vanilla curry with chicken
-
Step 1In a large pan, combine coconut milk, spices and seeds of the vanilla bean plus the vanilla bean, and heat over medium high heat.
-
Step 2Cut chicken into 1 inch cubes and add to hot coconut milk, bring to a slow boil and let simmer until the meat doesn't look raw any longer.
-
Step 3Add the thawed vegetables, mango chutney and salt to taste, let simmer for another three minutes, then add cubed mango.
-
Step 4Bring to a boil, stir thoroughly, remove vanilla bean and serve immediately.
- 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
Category:
Chicken
Keyword:
#Vanilla
Ingredient:
Chicken
Diet:
Gluten-Free
Diet:
Dairy Free
Culture:
Indian
Method:
Stove Top
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