Mango Chicken Curry

2 lbs boneless chicken, cut into 1/2" pieces
2 Cups RIPE Mango (about 3-4 Mangos)
1 Cup Plain or Vanilla Yogurt
2 Tbsp Soy Sauce
1 Cup Onion, thinly sliced
1 Tbsp Ginger, minced
1 Tbsp Garlic, minced
1 Tbsp Black peppercorn
1 Tbsp Cumin
1 Tbsp Hot Chili Powder
1 tsp Nutmeg
4 Tbsp Margarine
2 Tbsp Flour
Salt & Pepper to taste

Heat 2 Tbsp margarine in large frying pan or wok. Fry black peppercorns for a minute or so. Add onion and saute on low heat until translucent. Add the chili powder, garlic, ginger, cumin and nutmeg and stir for a couple minutes. Add mango chunks and saute for five minutes or so, until the magos have "sweated". Add the yogurt and soy sauce and stir. Allow to simmer on low heat for 10 minutes or until the liquid has reduced by half. Puree in blender until completely smooth.

While pureeing, mix the flou and salt & pepper in a bowl. Add chicken pieces and stir until all are coated. Heat the remaining margarine in the pan and brown the chicken over medium heat for 8 minutes, until they are almost done. Add mango puree back into the pan and stir well to coat all pieces of chicken. Lower the heat and allow to braise for 10-15 minutes until chicken is cooked all the way through.

Note: the more mango and yogurt you put in, the less spicy the end result will be.

Serve over rice, noodles or spaghetti squash. Garhish with cinnamon powder, or fresh cilantro. Serve with dishes of raisins, sliced bananas, coconut flakes, almonds and sliced apple. Also good served with Raita.

Number of Servings: 6

Recipe submitted by SparkPeople user DEANNEDBDA.