Mango Chicken Curry
A barely ripe mango - the kind you can find all too easily - is the chosen fruit for this preparation. Some of the mango gets blended into a sauce; the rest is coaxed into tenderness as the chicken cooks. Curries are happy to be served over basmati rice. Mango Chicken Curry 4 servings
A barely ripe mango - the kind you can find all too easily - is the chosen fruit for this preparation. Some of the mango gets blended into a sauce; the rest is coaxed into tenderness as the chicken cooks. Curries are happy to be served over basmati rice.
Mango Chicken Curry
1 large onion
1 1/2-inch piece peeled ginger root
2 medium cloves garlic
2 tablespoons vegetable oil
1 tablespoon yellow curry powder
1/2 teaspoon ground cumin
2 tablespoons apple cider vinegar or more to taste
1 1/4 cups water
1 1/4 pounds boneless, skinless chicken breast halves
Freshly ground black pepper
1/3 cup dried apricots
Cilantro leaves, for garnish
1/2 cup coconut milk
1. Coarsely chop the onion. Peel and mince the ginger. Mince the garlic. Peel the mangoes, and cut the flesh into 1-inch pieces.
2. Heat 1 tablespoon of the oil in a large saute pan over medium heat. Add the onion, and cook for about 5 minutes, stirring, until softened. Add the remaining tablespoon of oil, curry, and cumin. Cook, stirring, for about 2 minutes, until fragrant. Add the ginger and garlic; cook for 1 minute, stirring.
3. Add the vinegar, water, and 1/2 cup of the mango pieces to the pan; stir to incorporate. Increase the heat to medium-high, bring just to a boil, then reduce to medium-low. Cover and cook for 10 minutes, then remove from the heat and transfer the mixture to a blender. Let cool.
4. Cut the chicken into bite-size pieces; season with salt and pepper. Coarsely chop the dried apricots. Coarsely chop the cilantro (keeping in a separate pile for garnish).
5. Remove the center knob from the blender lid and place a clean dish towel over the top. Puree the mixture until almost smooth, then return to the pan and place over medium heat. Add the chicken and stir to coat evenly.
6. Cover and cook for about 8 minutes, stirring, then add the remaining mango pieces and the coconut milk. Reduce heat to medium-low; cook uncovered for 1 to 2 minutes. Taste and add vinegar or a pinch of sugar, as needed.
7. Divide among plates (spooned over rice) and garnish with the cilantro.
- Adapted from simplyrecipes.com
Per serving: 392 calories, 35 grams protein, 33 grams carbohydrates, 24 grams sugar, 15 grams fat, 99 milligrams cholesterol, 168 milligrams sodium, 4 grams dietary fiber