Mango-Coconut Chicken Curry
- Ready In:
- 35mins
- Ingredients:
- 17
- Serves:
-
4
ingredients
- 14.79 ml peanut oil (or canola oil)
- 2 chicken breasts, boneless and skinless, cut into cubes
- 1 small onion, thinly sliced into half-rings
- 1 small red bell pepper, seeded and cut into strips (or 1/2 of a regular-sized pepper)
- 3 garlic cloves, chopped
- 14.79 ml garam masala
- 14.79 ml turmeric
- 1.23 ml cayenne pepper (more or less according to your taste)
- 9.85 ml grated fresh ginger (or 1 t. powdered)
- 382.71 g can coconut milk (I like Chaokoh brand)
- 78.78 ml chicken stock
- 1 ripe mango
- 2.46 ml salt (more or less to taste)
- 14.79 ml sugar
- 236.59 ml frozen green beans, cut into 1/2-inch lengths
- 177.44 ml frozen peas
- steamed rice, for serving
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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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!