Chicken/Turkey · Dinners · Recipes

Spicy Chicken & Mango Curry

This evening, I struggled to figure out what I would make for dinner.  I had a mango that was finally ripe enough to eat and I also wanted to prepare something that Emily would eat.  She enjoys spicy food so I thought I would attempt a curry dish.  I was very happy to see that both Emily and Daniel enjoyed the meal.  This recipe resembles chicken korma – but not as spicy.  You can adjust the spices to suit your taste.

Ingredients – serves 4

  • 2 mangos cut into chunks
  • 1 can coconut milk (if you are only making for 2 people and use half a can, I recommend freezing the remaining coconut milk that is leftover in a tupperware container….it lasts much longer this way)
  • 2 tbsp olive oil
  • 3 tbsp curry paste (I use Patak’s Curry Paste, which is gluten free)
  • 2  tsp curry powder
  • 2 tsp coriander
  • 1 tsp cinnamon
  • 2″ piece fresh ginger, chopped
  • 3/4 cup white onion, chopped
  • 1 red pepper, chopped
  • 4 chicken breasts, chopped into cubes

Directions:

  1. Mix curry paste, curry powder, coriander and cinnamon in a bowl (for more spice, add 1/2 tsp red pepper flakes).  Add chicken to bowl and mix well.  Refrigerate for one hour (more if you can).
  2. Place one chopped mango in a blender with coconut milk and mix until well blended.
  3. Heat olive oil in a large skillet over medium-high heat.  Add red pepper, ginger, onion and chicken mixture.  Cook until chicken is done.  Pour in the mango puree and simmer for 10 minutes.
  4. Serve over basmati rice and sprinkle with the remaining chopped mango

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