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
- 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).
- Place one chopped mango in a blender with coconut milk and mix until well blended.
- 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.
- Serve over basmati rice and sprinkle with the remaining chopped mango