Mango Chicken Curry
Since it's still February for a few days more I'll feel okay about sharing this recipe with you decked out on my heart-happy table runner. I got that number at the end of February last year at Target and obviously loved it this year. It said goodbye last week though and I've brought out my grandma's yellow tablecloth to celebrate spring. It was tucked away at my Mom's and thankfully I found it the other day since it fits our table perfectly.
Back to the chicken curry. I was intrigued by this recipe when I read about it in bread and wine and given my friend Kate coming to town the other weekend I decided to try it out. With the snow thick outside the idea of mango and fresh vegetables in here sounded intriguing and definitely welcome to my palette. I know we're all hankering for warmer weather, fresh vegetables, and grilled dinner but until then, and even when that time comes, this is a great recipe.
Curries remind me of my time abroad in Sri Lanka during college. It was hotter than hot and yet we had curry all the time. As if we needed to be hotter and raise our body temperature even more. Regardless, I gained an appreciation for them and really like when curries are done well. I still love the slow cooker curry that I find to be a winner, but this one would be up there as well. It does take time to chop chop chop, but those things can be done ahead of time so when it's time to cook you're just throwing things together in a pot.
This curry has some nice heat which you can of course alleviate by adding less red pepper or by adding coconut milk in at the end. That's not part of the original recipe but I love coconut milk in curries and I'd probably add it in next time.
Mangoes are all over the grocery story right now so go ahead and figure you can pick some up and make this!
Recipe thanks to and loosely adapted from Bread and Wine. This recipe serves 4-6 so I'd double it next time to freeze half. Below is the recipe for 4-6.
Ingredients You'll Need:
- 1/4 cup flour
- 2 tablespoons curry powder
- 1 teaspoon kosher salt
- 1/4 teaspoon cayenne pepper- or less for less heat
- 2 1/2-3 lbs chicken cut into small pieces
- 2-4 tablespoons olive oil
- 2 garlic cloves, chopped
- 1 red onion, chopped
- 1 tablespoon ginger, chopped
- 1 red bell pepper, chopped
- 4 cups chicken broth
- 1/4 cup raisins
- 2 roma tomatoes, diced
- 1 mango, pitted and diced
- juice of half a lime
- 1/4 cup fresh basil, chopped
- 1 can coconut milk (optional to cut down the heat)
- Start cooking rice to serve this over!
- Mix together the flour, curry powder, salt and cayenne. Toss the chicken pieces into this mixture.
- Add 1-2 tablespoons oil to a dutch oven and cook the chicken until browned, about 5 minutes on each side. Remove from the dutch oven and set aside.
- Add another 2 tablespoons of oil to the dutch oven and cook the garlic, onion, ginger, and red pepper for about 4 minutes then add the chicken back in and add in the broth. Cook at a simmer until the broth has reduced by about a fourth then add in the raisins, tomatoes, mango, and simmer through until the sauce thickens even more.
- At this point you can add in coconut milk if you'd like and allow it to warm through then turn off the heat and add in lime juice and basil.
- Serve over hot rice!