Mango Chicken Curry
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There's something about the combination of mango and chicken that just works. We eat mango chutney with roast chicken so often that I even started making my own chutney just so we wouldn't run out. Here is a mango chicken curry I whipped up the other day. I love it, but my father thinks it's a little on the sweet side, so feel free to reduce the amount of mango the recipe calls for if you want a little less sweet. Or add a little more vinegar. The amounts are approximate, feel free to experiment. Just don't let the mixture boil after adding the cream or it may end up a curdled mess.
Mango Chicken Curry Recipe
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Ingredients
- 3 Tbsp (or more) of vegetable oil
- 1 large onion, chopped (1 1/2 to 2 cups)
- 1/2 red bell pepper, chopped
- 2 garlic cloves, minced
- 2 Tbsp fresh minced ginger
- 2 Tbsp yellow curry powder
- 1/2 teaspoon ground cumin
- 2 mangos, peeled and diced
- 2 Tbsp cider vinegar or white vinegar
- 1 1/4 cup water
- 1 1/4 pounds skinless boneless chicken thighs or breasts, cut into 1-inch pieces
- 1/3 cup golden raisins
- 1/2 cup heavy cream (can substitute all or partially with coconut milk)
- Salt and pepper
- Cilantro for garnish
Method
1 Heat 2 Tbsp oil in a large sauté pan over medium heat. Add onions and cook, stirring occasionally, until soft, about 5 minutes. Add the red bell pepper and another tablespoon of oil, cook for a couple more minutes. 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 ginger and garlic, cook for one minute more.
2 Add the vinegar, water, and a 1/2 of the chopped mango to the pan. Increase the heat and bring to a boil, then lower the heat to maintain a low simmer for about 15 minutes, stirring occasionally. Remove pan from heat. Scoop the sauce into a blender. Purée the sauce, pulsing until smooth. Return the sauce to the pan.
3 Add chicken pieces and raisins to the pan. Return to a low simmer. Cover the pan and let cook for 8-10 minutes. Chicken should be just cooked through. Use a knife to cut open the largest piece to check.
4 Add remaining mango pieces to the pan. Stir in the cream. Let cook at a very low temperature for another minute or two, uncovered. Do not let boil! Or the cream may curdle. Adjust seasonings. If a little too sweet, add a little more vinegar. If not sweet enough, you can add a dash of sugar. Add salt and pepper to taste.
Serve over rice. Garnish with cilantro. Serves 4.
Links:
Mango chutney, great served with chicken
Green mango and tomato curry from The Well Seasoned Cook
Cucumber and unripe mango curry from Simply Spicy
Red prawn and mango curry from Not Quite Nigella
Curried mango chicken salad by Daily Unadventures in Cooking
Mango sesame curry, a traditional Indian curry from Mahanandi
Mango chicken curry with coconut milk and basil, from Beurre et Pai
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That looks so delicious! I've never made a non-tomato curry before, but it's good to know that you can get awesome color even without them. I bet this would be great finished with coconut milk instead of heavy cream too -- although i'm sure it's delicious as is.
Hi Katy, I think your suggestion of using coconut milk in place of the cream is excellent, thank you. I've adjusted the recipe accordingly. ~Elise