Entrees

Curried Chicken with Mango (4)

India is the largest producer of mangoes though a lot of them stay in India where they are made into mango chutney, sauces and desserts. Here in Florida, in season, mangoes literally drop off the trees and you can hardly give them away and out of that was born www.mangoestoshare.com, an organization that collects and distributes surplus mangoes (and has now expanded to other fruits) to the hungry – what a wonderful idea!

Chicken, ripe mango, curry paste, mango chutney, ginger, coconut milk, broth, tomatoes and cilantro – all combine together to make a most delicious, fragrant curry served over rice.

2 tbsp. olive oil seasoned with salt and freshly ground black pepper

Scant 1 tbsp. cornstarch and garbanzo/chickpea flour

4 x chicken breasts – cut into bite size chunks

1 large onion – diced

2 large cloves of garlic – grated

A chunk of ginger (about the size of the distance between the bottom of your thumbnail to the knuckle and slightly wider than your thumb) – grated

1 1/2 tbsp. curry paste (I used Patak’s Hot Concentrated Curry Paste)

1 can of lite coconut milk

1 cup of chicken broth

1 cup of chopped tomatoes (from a can or carton)

1 ripe mango – cut into chunks

1 tbsp. mango chutney

2 good tbsp. cilantro – finely chopped

Mix the cornstarch and garbanzo flour together, add salt and freshly ground black pepper and place in a large bowl or plastic bag, add chicken and toss around until the chicken pieces are coated in the flours.

Heat 1 tbsp. oil at a high heat in a cast iron casserole dish and when sizzling add the chicken pieces and sear on all sides.

Place the other tbsp. of oil in a frying pan and when sizzling add the onion and let soften and brown then add the garlic and ginger. Continue cooking for a few minutes before adding the curry paste and stirring until it is evenly distributed.

Add the contents of the frying pan to the chicken, pour over the coconut milk and chicken broth, stir in the chopped tomatoes, mango and mango chutney.

Bring to a boil , turn down heat and simmer for some 20 minutes before adding cilantro.


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