2 T of The Olive Bin's Garlic Olive Oil
1 large onion, chopped (1 1/2 to 2 cups)
1/2 red bell pepper, chopped
2 garlic cloves, minced
2 T fresh minced ginger
2 T yellow curry powder
1/2 tsp ground cumin
2 mangos, peeled and diced
2 T of The Olive Bin's Mango Balsamic Vinegar (Seasonal)
1 13.5 oz. can full-fat coconut milk
1 1/4 lb skinless, boneless chicken thighs or breasts, cut into 1-inch pieces
1/3 C golden raisins (optional)
Sea salt and black pepper, to taste
Cilantro for garnish
Mango Chicken Curry
Ingredients
Number Of Servings: 6
Directions
- Heat oil in a large saute pan over medium heat. Add onions and bell pepper and stir occassionally. Cook until soft, about 5 minutes.
- Add garlic and ginger, cook for another minute. 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. Depending on how much garlic you like, you can also use any of The Olive Bin's first cold-pressed oils.
- Add the vinegar, coconut milk, and one of the two chopped mangos 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 occassionally.
- Remove pan from heat. Scoop the sauce into a blender. Puree the sauce, pulsing until smooth. Return the sauce to the pan.
- 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.
- Add remaining chopped mango to the pan. Let cook at a very low temperature for another minute or two, uncovered.
- Adjust seasonings by tasting (you may want to add some brown sugar if mangos are not ripe enough to be sweet or more vinegar if too sweet). Add salt and pepper to taste.
- Serve over rice. Garnish with cilantro.
Additional Info
Recipe adapted from www.simplyrecipes.com
