Pantry staples that ease into a superb midweek meal, that is sweetly spiced and brimming with aromatic flavour. This is one meal that is a pleasure to make, mostly due to the recipe being relaxed in such a straighforward flavoursome way.
Curry Chicken with Mango
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Serves 4 - 6
2 tablespoons (30 ml) olive oil
2 lbs (900 g) boneless chicken breast (about 6 to 8 pieces)
1 1/2 cups (375 ml) diced onions (about 1 large onion)
4 cloves garlic, crushed
1 tablespoon (15 ml) finely minced ginger
2 - 4 tablespoons (30 - 60 ml) curry powder
1 can (400 ml) coconut milk
1/2 - 1 teaspoon (2 - 5 ml) salt
3 cups (300 g) frozen mango chunks
1/2 cup (125ml) chopped cilantro, optional
DIRECTIONS:
1. Dice onion, mince the garlic and ginger and set aside.
2. Cut the chicken into bite-size pieces.
3. In a large heavy skillet, heat oil over medium high heat. Add chicken pieces in small batches and cook until lightly browned. As each batch is browned, remove from pan and set aside in a bowl.
4. When chicken is done, add more oil to the pan, if needed and add onion, garlic and ginger. Sauté, stirring frequently, over medium low heat until onion is translucent but not brown, about 6 -8 minutes.
5. Stir in the curry powder and salt, sauté for 1 minute more.
6. Stir in chicken with accumulated juices and coconut milk, bring to a boil.
7. Cover and simmer for 15 - 20 minutes. Taste and adjust seasonings.
8. Stir in frozen mango chunks and the cilantro, if desired.
9. Serve with steamed rice.