Previ Culinary: Mango Curry Chicken
It’s summer, which means it’s mango season! If you have more mangoes than you know what to do with (and let’s face it, there are only so many mango smoothies to be made), here is a great recipe for you. Try it out to add the perfect sweetness to a simple one-pot chicken dish.
Mango Chicken Curry Recipe
2 Tbsp. olive oil
1 large onion, chopped
½ red bell pepper, chopped
2 cloves garlic, minced
2 Tbsp. minced fresh ginger
1 Tbsp. curry powder
½ tsp. cumin
2 mangoes, peeled and diced
2 Tbsp. apple cider vinegar or white vinegar
1 can coconut milk
1lb skinless boneless chicken thighs or breast, cut into 1 inch pieces
1/3 cup golden raisins (optional)
salt & pepper to taste
½ bunch cilantro
- Heat oil in a large pan over medium heat. Add onions and bell pepper and cook, stirring occasionally, until soft, about 5 minutes. Add the garlic and ginger and cook for another minute. Add the curry powder and cumin, cook for a few more minutes. The spices will absorb some of the oil, so if anything begins to stick too much to the bottom of the pan, add a little more oil to the pan. Add the garlic, ginger, curry and cumin and mix well.
- Add the vinegar, coconut milk, and half of the mango to the pan. Increase the heat and bring to a boil and then turn down to a simmer.
- Add chicken pieces into the pan and cook on a simmer for 8-10 minutes until chicken and cooked through, stirring occasionally.
- Add remaining mango, raisins, salt and cilantro and stir. Serve over your favorite grain or enjoy as a stew.
If you are interested in learning how to cook or about specific cooking concepts or techniques, we would love to help! Schedule a video appointment with a PreviMedica Culinary Advisor by calling 855.773.8463 or emailing email@example.com.