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Mango Chicken Curry




Source of Recipe


Internet


List of Ingredients




¼ cup canola oil
1 Tablespoon whole mustard seed
1 Tablespoon whole cumin seed
1 ½ cups diced onions
1 Tablespoon finely chopped or pureed jalapeno peppers
2 Tablespoons pureed fresh ginger
½ teaspoon chili powder
1 teaspoon salt
2 sweet bell peppers (red and green) sliced lengthwise
4 green onions diced
2 fresh mangos (not overripe) peeled and sliced lengthwise
1 can (8 oz.) whole baby corn, drained
½ cup mango pulp
¼ cup water
1 bag (12 oz.) “chicken style tenders”
(or 2 cups cubed cooked chicken)


Recipe



Chop and prepare all ingredients beforehand. Heat the oil on medium high heat in a heavy pan. Add mustard seeds. When they begin to pop, add the cumin seeds. Add the onions and cook until translucent. Add jalapenos, ginger, chili powder and salt. Toss until blended and fragrance begins to be released. Add peppers and green onions. Saute lightly about 5 minutes or until peppers begin to soften. Add the Quorn* or chicken, baby corn and mango slices. Add mango pulp and water, toss to coat. Cover and sauté at low heat until all ingredients are heated.
Note: Serve immediately. Mango slices will dissolve if cooked too long.

*Quorn is the brand name of a high quality meat substitute made from the fermentation of a member of the mushroom family. Available at the Good Food Store in Missoula and other sources of healthy products.

Availability of mango pulp: We use a canned product imported from India. If you are unable to get this product, use an overripe mango and blend the fruit in a blender.