Tested till perfect Curried Chicken with Mango

Curried Chicken with Mango

This is filled with vibrant colour and fresh flavour, thanks to the mango and red pepper. Serve with basmati rice and little bowls of green onions, coconut and cashews for everyone to help themselves. Garnish with cinnamon sticks.

By The Canadian Living Test Kitchen

Source: Canadian Living Magazine: May 2005

Recipe5 out of 5 based on 3 ratings.
  • rating starrating starrating starrating starrating star
  • Portion size 6

Ingredients

  • 2 2mangomangoes, (about 2lb/1 kg total)
  • 1 1sweet red peppersweet red peppers
  • 2 lb 2lbboneless skinless chicken thighboneless skinless chicken thighs
  • 2 tbsp 2tbspvegetable oil
  • 2 2oniononions, chopped
  • 3 3cloves garlic, minced
  • 2 tbsp 2tbspminced gingerroot
  • 2 tbsp 2tbspmild Indian curry paste
  • 1 tsp 1tspground cumin
  • 1/2 tsp 1/2tspsalt
  • 1/2 tsp 1/2tsppepper
  • 1/4 tsp 1/4tspcinnamon
  • 1 tbsp 1tbspall-purpose flour
  • 1-1/2 cups 1-1/2cupschicken stock
  • 1/2 cup 1/2cupBalkan-style plain yogurt
  • 1/2 cup 1/2cupunsweetened coconut milk
  • 1/4 cup 1/4cuptomato paste
  • 1/2 cup 1/2cupshredded unsweetened coconut
  • 1/4 cup 1/4cupthinly sliced green onions
  • 1/4 cup 1/4cuptoasted chopped cashewcashews
To change the number of servings, enter the number, then press "calculate". or reset

Preparation

Pit mangoes; cut into 1-inch (2.5 cm) cubes. Seed, core and cut red pepper into 1-inch (2.5 cm) pieces. Set aside. Cut chicken into 1-inch (2.5 cm) cubes.

In large deep skillet or Dutch oven, heat half of the oil over medium-high heat; brown chicken, in batches. Transfer to plate.

Drain fat from pan; add remaining oil. Fry onions, garlic, ginger, curry paste, cumin, salt, pepper and cinnamon over medium heat, stirring occasionally, until onions are softened, about 7 minutes. Add flour; cook, stirring, for 1 minute.

Add chicken stock, yogurt, coconut milk and tomato paste; bring to boil, whisking until smooth. Reduce heat and simmer until spoon scraped across bottom of pan leaves gap that fills in slowly, about 15 minutes.

Return chicken and any juices to pan; cover and simmer until juices run clear when chicken is pierced, about 15 minutes.

Add mangoes and red pepper; simmer until slightly softened, about 10 minutes. Serve with bowls of coconut, green onions and cashews to sprinkle over top.

Nutritional Information Per serving: about

cal 517 pro 35g total fat 28g sat. fat 12g
carb 33g fibre 6g chol 129mg sodium 685mg

% RDI:

calcium 8 iron 28 vit A 44 vit C 108
folate 18
All rights reserved. Transcontinental Media G.P. © 2014