Mango-Curry Chicken at Home
By: Jennifer Miller
Published: Thursday, October 24, 2013 - 12:15pm

Ingredients




3 tbs. olive oil
1 large yellow onion, chopped
1 bell pepper (color of choice), chopped
3 garlic cloves, chopped
1 ½ – inch piece of fresh ginger, chopped (or 2 tbs. ginger in a jar)
3 tbs. yellow curry powder
1 tsp. ground cumin
2 mangos’ pitted, peeled and diced (you can use frozen mango’s if you like and the amount comes out to 1 ½ cups or so)
2-½ tbs. apple cider vinegar
1 ¼ cups water
2 lbs. boneless, skinless chicken breasts cup into bite sized pieces
½ cup plus 2 tbs. coconut milk
salt and pepper to taste
Cilantro as a garnish if you like

Preparation

1 Heat 2 tbs. oil in a large skillet over medium-high heat. 2 Add onion and sauté for 2 minutes then add pepper and sauté for 5 minutes. 3 Add more oil if needed and then curry powder and cumin. 4 Sauté for 3 minutes. 5 Add ginger and garlic and sauté for 1 minute more. 6 Add vinegar, water and ½ the mango to the pan and increase the heat to boil. 7 Lower the heat and simmer for 20 minutes, stirring on occasion. 8 Remove pan from heat. 9 Using a blender, food processor or hand-held blender, purée the sauce. 10 Return sauce to the pan and add chicken. 11 Simmer chicken for 10-12 minutes until cooked through. 12 Next, add mango pieces and coconut milk. 13 Simmer for 5-8 minutes. 14 Add salt and pepper to taste and serve.

About

This chicken dish is a beautiful yellow color and the base of the curry is onion and peppers with flavor punches from garlic and ginger. So delicious!