Spicy Indian Chicken and Mango Curry |
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Prep Time: 25 Minutes Cook Time: 10 Minutes |
Ready In: 35 Minutes Servings: 4 |
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I love Indian food, this recipe developed after falling in love with the dish at a small family owned Indian restaurant near my home. After tweaking a few things, I think I have come up with a great copy-cat version. The curry paste can easily be substituted with the mild version for those with more sensitive palates. Serve over Basmati rice. I hope it meets your liking. Enjoy! Ingredients:
2 medium mangoes, peeled and sliced, divided |
1 (10 ounce) can coconut milk |
4 teaspoons vegetable oil |
4 teaspoons spicy curry paste |
14 ounces skinless, boneless chicken breast halves - cut into cubes |
4 medium shallots, sliced |
1 large english cucumber, seeded and sliced |
Directions:
1. Place half of the mango slices into the bowl of a blender with the coconut milk. Blend until smooth and reserve for later.
2. Heat the oil in a large pot over medium-high heat. Stir in the curry paste, and cook until fragrant, about 1 minute. Add the chicken and shallot; cook until the chicken is done and the shallots have softened, about 5 minutes. Pour in the mango puree, and cook until heated through. To serve, stir in the remaining mango slices and cucumber.
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