Mango Chicken Curry
- Number of Servings: 4
Ingredients
3 tbsp canola oil1 red onion chopped2 garlic cloves minced2 tbsp minced fresh ginger2 tbsp curry powder1/2 tsp ground cumin2 mangos sliced and peeled (or 2 cups frozen diced)2 tbsp cider vinegar1 1/4 c water1.25 lbs boneless, skinless chicken1/3 cup golden raisins1/2 cup coconut milk (or heavy cream)salt & pepper to tasteCilantro for garnish
Makes 4 servings
Heat 2 tbsp oil in lg. pan over med. heat. Add onions and cook, stirring occassionally, until soft, about 5 mins. Add curry and cumin, cooking a few more minutes. SPices will absord some of the oil, so if things stick, add a bit more oil. Add ginger & garlic and cook for 1 more minute.
Add vinegar, water, and 1/2 chopped mango. Increase heat and bring to a boil, then lower heat to simmer for about 15 minutes, stirring occassionally. Remove pan from heat. Scoop sauce into blender. Puree until smooth and return to pan.
Add chicken pieces and raisins to pan. Return to low simmer. Cover the pan and let cook 8 - 10 minutes. Cut largest piece open to check doneness.
Add remaining mango to the pan, stir in the coconut milk and simmer another minute or two. Do not let boil. If too sweet add a bit more vinegar, if not sweet enough add a dash of sugar. Add salt & pepper to taste.
Serve over rice.
Number of Servings: 4
Recipe submitted by SparkPeople user LINZYLOO.
Heat 2 tbsp oil in lg. pan over med. heat. Add onions and cook, stirring occassionally, until soft, about 5 mins. Add curry and cumin, cooking a few more minutes. SPices will absord some of the oil, so if things stick, add a bit more oil. Add ginger & garlic and cook for 1 more minute.
Add vinegar, water, and 1/2 chopped mango. Increase heat and bring to a boil, then lower heat to simmer for about 15 minutes, stirring occassionally. Remove pan from heat. Scoop sauce into blender. Puree until smooth and return to pan.
Add chicken pieces and raisins to pan. Return to low simmer. Cover the pan and let cook 8 - 10 minutes. Cut largest piece open to check doneness.
Add remaining mango to the pan, stir in the coconut milk and simmer another minute or two. Do not let boil. If too sweet add a bit more vinegar, if not sweet enough add a dash of sugar. Add salt & pepper to taste.
Serve over rice.
Number of Servings: 4
Recipe submitted by SparkPeople user LINZYLOO.
Nutritional Info Amount Per Serving
- Calories: 380.3
- Total Fat: 18.8 g
- Cholesterol: 68.4 mg
- Sodium: 88.0 mg
- Total Carbs: 26.2 g
- Dietary Fiber: 3.4 g
- Protein: 29.4 g
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