Mango Chicken Curry
Source of Recipe
The Washington Post, May 20, 2009
Recipe Introduction
* Cuisine: Caribbean
* Course: Main Course
* Features: Fast
Summary:
A barely ripe mango -- the kind you can find all too easily -- is the chosen fruit for this preparation. Some of the mango gets blended into a sauce; the rest is coaxed into tenderness as the chicken cooks.
Curries are happy to be served over basmati rice, but for something different, wrap store-bought nan in aluminum foil and heat it for 10 minutes in a 300-degree oven. Cut into 2-inch-wide strips and divide the strips among individual plates, then spoon the curry on top. Serve with a green salad.
4 servings
List of Ingredients
Dinner in 30 Minutes
* 1 large onion
* 1 1/2-inch piece peeled ginger root
* 2 medium cloves garlic
* 2 mangoes
* 2 tablespoons vegetable oil
* 1 tablespoon yellow curry powder (may substitute red curry powder for a spicier flavor)
* 1/2 teaspoon ground cumin
* 2 tablespoons apple cider vinegar or distilled white vinegar, or more to taste
* 1 1/4 cups water
* 1 1/4 pounds boneless, skinless chicken breast halves
* Kosher salt
* Freshly ground black pepper
* 1/3 cup dried apricots
* Cilantro leaves, for garnish (to taste)
* 1/2 cup coconut milk
* Sugar (optional)
Recipe
Directions:
Coarsely chop the onion to yield about 2 cups. Peel and mince the ginger to yield 2 tablespoons. Mince the garlic to yield 2 1/2 teaspoons. Peel the mangos and cut the flesh into 1-inch pieces to yield 2 1/2 cups.
Heat 1 tablespoon of the oil in a large saute pan or skillet over medium heat. Add the onion and cook for about 5 minutes, stirring occasionally until softened. Add the remaining tablespoon of oil, the curry powder and cumin. Cook, stirring once or twice, for about 2 minutes, until fragrant. Add the ginger and garlic; cook for 1 minute, stirring.
Add the vinegar, water and 1/2 cup of the mango pieces to the pan or skillet; stir to incorporate. Increase the heat to medium-high to bring just to a boil, then reduce the heat to medium-low. Cover and cook for about 10 minutes, then remove from the heat and transfer the mixture to a blender. Let cool while you prep the chicken and apricots.
Discard any visible fat from the chicken, then cut the chicken into bite-size pieces and season them lightly with salt and pepper. Coarsely chop the dried apricots. Coarsely chop the cilantro leaves (keeping them in a separate pile for garnish).
Remove the center knob from the blender lid and place a clean dish towel over the top. Puree the mixture until almost smooth, then return to the pan or skillet and place over medium heat. Add the chicken pieces and stir to coat them evenly. Cover and cook for about 8 minutes, stirring occasionally, then add the remaining mango pieces and the coconut milk. Reduce the heat to medium-low; cook uncovered for 1 to 2 minutes. Taste and add vinegar or a pinch of sugar, as needed.
Divide among individual plates (spooned over rice or nan) and garnish with the chopped cilantro. Serve hot
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