Curry Love

GWH and I are completely in love with all things curry so I checked this book out at the library.  I  will definitely have to buy it and add it to my collection.
 
Sweet Mango Curry Chicken
1 tbsp vegetable oil
1 onion, sliced lengthwise
1 hot green chile pepper, minced (I used two)
1 tbsp minced ginger root
1 tbsp Indian yellow curry paste or masala blend (I used Patak’s Madras)
1 lb boneless skinless chicken breasts or thighs, cut into 1 1/2-inch pieces
1/2 cup coconut milk 1/2 cup chicken stock
1 large firm ripe sweet mango, peeled and sliced
1/2 tsp salt, or to taste
2 green onions, thinly sliced
1/4 cup thin strips red bell pepper
 
  1. In a large skillet, heat oil over medium heat.  Add onion and cook, stirring, until softened and starting to brown, about 3 minutes.  Stir in chile pepper, ginger, and curry paste; cook, stirring, until softened and fragrant, about 1 minute.
  2. Add chicken and stir until coated with spices.  Stir in coconut milk and stock; brint got a simmer, scraping up bits stuck to pan.  Reduce heat and simmer gently, stirring often, until chicken is no longer pink inside and sauce is slightly thickened, about 10 minutes.
  3. Increase heat to medium and stir in mango.  Cook, stirring gently, just until starting to soften, about 3 minutes.  Stir in salt.  Serve sprinkled with green onions and red pepper.
I served the chicken with basmati rice and rotis. Delicious.


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