Mango Chicken Curry

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There's willingly about the recipe of mango and chicken that just works. We eat mango chutney with roast chicken so repeatedly that I even started making my individual chutney just so we wouldn't run out. Here is a Mango Chicken Curry I beat up the other day. I like it, but my father thinks it's slight on the sweet side, so texture free to reduce the amount of mango the recipe calls for if you poverty a little less sweet. Or add a slight more vinegar. The amounts are estimated, feel free to experiment.

Mangoes that are a little unripe, on the hard side, will hold up best in this recipe, but won't be as sweet as ripe mangoes. So, if you use hard, less than flawlessly ripe mangoes, you may need to sense of balance the recipe with more sugar. If you use sweet mangoes, you may need to balance the recipe with slight more vinegar.

Ingredients

• 2 table spoons vegetable oil
• 1 big onion, chopped (1 1/2 to 2 cups)
• 1/2 red bell pepper, chopped
• 2 garlic cloves, minced
• 2 table spoons fresh minced ginger
• 2 table spoons yellow curry powder
• 1/2 teaspoon ground cumin
• 2 mangoes, peeled and chopped
• 2 table spoons cider vinegar or white vinegar
• 1 13.5 Oz can coconut milk
• 1 1/4 pound skinless boneless chicken thighs or breasts, slice into 1-inch pieces
• 1/3 cup golden raisins (optional)
• Salt and pepper
• Cilantro for garnish

How to make Mango chicken curry

1. Heat oil in a big sauté pan over medium heat. Add onions and bell pepper cook, stirring irregularly, until soft, about 5 minutes. Add the garlic and ginger and cook for additional minute. Add the curry powder and cumin, cook for a little more minutes. The spices will engross some of the oil, so if everything begins to stick too much to the lowest of the pan, add slight more oil to the pan.

2. Add the vinegar, coconut milk, and one of the two chopped mangoes to the pan. Upsurge the heat and take to a boil, then minor the heat to keep up a low simmer for about 15 minutes, rousing occasionally. Remove pan from heat. Revelation the sauce into a blender. Paste the sauce, pulsing until smooth. Return the sauce to the pan.

3. Add chicken slices and raisins to the pan. Return to a low bubble. Cover the pan and let cook for10 minutes. Chicken should be just cooked finished. Use a knife to cut open the biggest piece to check.

4. Add remaining cut mango to the pan. Mixing in the cream, if using. Let cook at a very low heat for another minute or two, uncovered. Do not let boil! Or the cream may coagulate. Adjust seasonings. If slight too sweet, add slight more vinegar. If not sweet enough, you can add a dash of sugar. Add salt and pepper to taste.

Distribute over rice. Garnish with cilantro.