Mango Chicken Curry
Mango Chicken Curry
Ingredients
4 boneless, skinless chicken breasts, cut into 1-inch cubes
1 tablespoon Curry Powder (or Sweet Curry Powder: turmeric, coriander, cumin, ginger, nutmeg, fennel, cinnamon, fenugreek, white pepper, arrowroot, cardamom, cloves, black pepper, and red pepper.)
2 tablespoons olive oil
2 bunches green onion, finely chopped
2-3 cloves garlic, diced
3-4 mangos, skinned and cubed (or 12oz frozen cubed mango)
1 tsp Rooster Chili Garlic Sauce (Huy Fong), or Sriracha
1/2 cup coconut milk (or plain water)
to taste, salt
Serve with cooked rice
Preparation Instructions
Chop the chicken
Heat oil in large frying pan on medium heat. Add the curry powder heat until it roasts slightly.
Add chicken breasts and cook until slightly browned on the outside.
Add mangos, chopped garlic, Chili Garlic sauce, and coconut milk. Cover and let simmer for 25-35 minutes, stirring occasionally.
Mango should be soft and chicken should be well cooked. Add salt to taste.
Chop the scallions and add to the chicken.
Cover can be removed during the last 10 minutes of cooking to allow sauce to come to desired consistency.
I got the original recipe from
http://www.thespicehouse.com/recipes/mango-chicken-recipe
But I have made a couple of changes.
If you try my recipe please let me know how it turns out.