Mango Chicken Curry

Inspired By Simply Recipes


Ingredients:

• EVOO
• 1 Large Yellow Onion
• 1 Green Bell Pepper
• 1/2 T Garlic Paste
• 2 T Diced Candied Ginger
• 2 T Curry Powder
• 1 Mango, Diced
• 2 T Apple Cider Vinegar
• 1 13.5 Ounce Can Coconut Milk
• 1 Lb. Boneless Skinless Chicken Breasts, Cut Into Bite Size Pieces
• 1/3 Cup Raisins
• Salt
• Cilantro

Steps:

1. Heat large cast iron dutch oven pan. Add enough oil to cover the bottom of the pan. Add onions and bell pepper, sautéing until onions are translucent and start to brown. 
2. Add garlic paste and ginger and cook for 1 minute.
3. Add curry powder and cumin. Cook for a couple more minutes, adding oil as necessary.
4. Add vinegar, coconut milk and half of the mango. Bring to a boil and simmer for 15 minutes on low heat, stirring occasionally.
5. Puree mixture in bender. Be careful, it will be hot.
6. Return puree to pot. Add chicken and raisins. Bring to a simmer and cook on low until the chicken is cooked through, approximately 10 minutes.
7. Once chicken is cooked, add other half of mango. Simmer on low for a couple more minutes.
8. Add salt and pepper to taste.
9. Serve over rice or couscous. I used saffron rice that I cooked in the rice maker.
10. Top with chopped cilantro. 
11. Enjoy!

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