Mango Chicken Curry
A flavorful and vibrant curry combining tender chicken, sweet mangoes, and aromatic spices, perfect served over rice.
Ingredients
Vegetable Oil
- 2 tablespoons vegetable oil
Vegetable Oil
- 1 large onion, chopped ((1 1/2 to 2 cups))
- 1/2 red bell pepper red bell pepper, chopped
- 2 cloves garlic, minced
- 2 tablespoons fresh minced ginger
- 2 tablespoons yellow curry powder
- 1/2 teaspoon ground cumin
- 2 mangos mangos, peeled and diced
- 2 tablespoons apple cider vinegar or white vinegar
- 1 1/2 cups coconut milk (13.5-ounce can)
- 1 1/4 pounds chicken thighs or breasts, cut into 1-inch pieces
- 1/3 cup golden raisins (optional)
Salt and pepper
- to taste Salt and pepper
Cilantro for garnish
- for garnish Cilantro
Cooked rice
- to serve Cooked rice
Instructions
- Sauté onions and bell pepper in oil until soft, about 5 minutes. Add garlic and ginger, cook 1 minute.
- Add curry powder and cumin, cook a few minutes. Pour in vinegar, coconut milk, and half the mangoes; simmer 15 minutes.
- Blend sauce until smooth, then return to pan. Add chicken and raisins, simmer 8-10 minutes until chicken is cooked.
- Add remaining mango, stir in cream if using, cook 1-2 minutes. Adjust seasoning with vinegar or sugar.
- Serve over rice, garnished with cilantro.
Notes
Use fresh mangoes for best flavor. Adjust seasoning to taste.