Saturday, July 11, 2015

Mango Chicken Curry

This was sooo good! I really wanted seconds. I took left-overs to work for lunch the next day.

Serves 4 - 6

1 Tbsp sesame oil
1 pound skinless boneless chicken breasts, cut into 1-inch pieces
1/2 medium onion, diced
1/2 orange bell pepper, diced
2 Tbsp chopped garlic
1 Tbsp candied ginger, diced
2 Tbsp yellow curry powder
1/2 tsp ground cumin
1 (13.5 oz.) can coconut milk
1 ripe mango, peeled and diced
1 Tbsp lime juice
salt and pepper to taste
Sriracha sauce to taste

Heat large stainless skillet until hot and dry. Remove from heat and lightly coat with canola oil spray. Return to very low heat while preparing chicken and vegetables.

Turn heat to high and add sesame oil. When oil is hot, add chicken and sauté while stirring, until it starts to brown. Turn heat down to medium and add onion, bell pepper, garlic, ginger, curry and cumin. Cook, stirring occasionally, until onion softens.

Add coconut milk, mango and lime juice, stirring to pick up all the browned bits. Increase the heat and bring to a boil, then lower the heat to maintain a low simmer. Add salt, pepper and Sriracha to taste. Simmer for about 15 minutes, stirring occasionally, until sauce thickens.  

Serve over a very good rice like jasmine or basmati.

Adapted from: 

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