Mango-Coconut Chicken Curry

"This is not a traditional curry by any stretch. In fact, I came up with the recipe when I was overdue for a visit to the grocery store and I just used what I had on hand. It ended up being so good, I've made it again and again. Feel free to use whatever vegetables you have on hand (frozen, fresh, or leftover)."
 
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Ready In:
35mins
Ingredients:
17
Serves:
4
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ingredients

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directions

  • In a medium pot, heat the oil over medium heat. Add the onion and bell pepper and saute until slightly softened, 4 - 5 minutes.
  • While the onion and pepper are cooking, remove the flesh from the mango and puree it in a blender or food processor along with the chicken broth. Set the mango mixture aside.
  • To the onion, add the garlic, ginger, Garam Masala, tumeric, and cayenne, and saute for another 2 minutes, stirring.
  • Add the coconut milk, mango mixture, sugar, and salt to the pot, stirring to combine. Bring to a low boil and allow the mixture to to boil and thicken for about 15 minutes. (If it splatters, you can cover it partially.).
  • Add the chicken and frozen vegetables to the simmering liquid. Simmer until the chicken in cooked through and the vegetables are tender, about 10 minutes more.
  • Serve over rice.

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Reviews

  1. This was very good, thanks!
     
  2. This is delicious! I am going to add some chopped avocados to it next time. Thanks for posting!
     
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RECIPE SUBMITTED BY

I'm a home cook in Washington, DC. I enjoy learning about new types of cuisine and I especially love spicy foods. My cooking style is comfort food with a global twist. Favorite cookbook: Anything from "The Best American Recipes" series. I have yet to make a recipe from those books that I didn't like! Pet Peeve: Picky eaters!!! You don't know what you're missing!
 
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