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
- 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.
- 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.
- 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.