Mango Chicken Curry

Ingredients

• 2 tablespoons vegetable oil
• 1 large onion, chopped
• 1/2 red bell pepper, chopped
• 2 garlic cloves, minced
• 2 tablespoons fresh minced ginger
• 2 tablespoons yellow curry powder
• 1/2 teaspoon ground cumin
• 2 mangos, peeled and diced
• 2 tablespoons cider vinegar or white vinegar
• 1 13.5-ounce can coconut milk
• 1 1/4 pound skinless boneless chicken thighs or breasts, cut into 1-inch pieces
• 1/3 cup golden raisins, optional
• Salt and pepper
• Cilantro for garnish

Directions

1. Warm the oil in a large sauté pan over medium heat. Add the onions and bell pepper, then cook, stirring now and then, until they soften, about 5 minutes.
2. Stir in the garlic and ginger, and let them cook for 1 more minute.
3. Sprinkle in the curry powder and cumin, and cook the spices for a few more minutes. They will soak up some of the oil, so if the bottom of the pan starts to catch, add a little more oil.
4. Pour in the vinegar and coconut milk, then add 1 of the 2 chopped mangoes. Turn up the heat and bring the mixture to a boil, then reduce the heat so it stays at a low simmer for about 15 minutes, stirring occasionally.
5. Take the pan off the heat. Transfer the sauce to a blender and pulse until smooth. Pour the sauce back into the pan.
6. Add the chicken pieces and raisins to the pan. Bring everything back to a low simmer, cover the pan, and cook for 8-10 minutes. The chicken should be just cooked through; cut into the largest piece with a knife to check.
7. Fold in the remaining chopped mango. If you are using cream, stir it in now. Keep the pan uncovered over very low heat for another 1 or 2 minutes. Do not let it boil, or the cream may curdle.
8. Taste and adjust the seasoning. If the sauce is a little too sweet, add a bit more vinegar; if it needs more sweetness, add a dash of sugar. Add salt and pepper to taste.
9. Serve over rice and garnish with cilantro.