Mango Chicken Curry

Recipe by Kristianne of My San Francisco Kitchen.

We love a good Indian take-out night as much as the next family, but sometimes you don’t want to break the bank (or stretch the waistband :) just to enjoy your favorite curry. This Mango Chicken Curry couldn’t be easier and is a great mix of sweet and smoky, made with our favorite Mexicana Mangoes. We hope you enjoy!
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Serves 4

Ingredients:
  • 2 TBSP olive oil
  • 1 onion, chopped
  • 2 cloves garlic, minced
  • 1 red bell pepper, thinly sliced
  • 2 carrots, peeled and chopped
  • 2 1/2 TBSP yellow curry powder
  • 1 1/2 TBSP ginger
  • 1 tsp cumin
  • 1/4 tsp pepper
  • 1/4 tsp salt
  • 1 TBSP white rice vinegar
  • 1 can (14 oz) light coconut milk
  • 1 cup NatureBox Mexicana Mangoes, chopped
  • 1 cup warm water
  • 2 boneless, skinless chicken breasts, cubed
  • Fresh cilantro for garnish
Directions:
Add Mexicana Mangoes to 1 cup of warm water to soften and set aside for at least 10 minutes.

Heat oil in a large skillet over medium heat. Add onions and garlic, and sauté for 4 minutes while stirring occasionally. Add 1/2 of the red bell pepper slices and continue to sauté for 5 minutes.

Add the curry powder, ginger, cumin, pepper and salt. Add the vinegar, coconut milk and 1/2 of the mangos and stir everything well.

Simmer for 10 minutes, stirring occasionally. Transfer to a blender and purée until smooth.

Transfer back to the skillet and add the cubed chicken breasts, carrots and remaining bell pepper and chopped softened Mexican Mangos. Bring to a boil, then turn the heat down to medium-low.

Simmer for 10 minutes, or until chicken is cooked through. Serve alone or over jasmine rice, and top with fresh cilantro for garnish.

Get more healthy ideas and delicious snacks by joining NatureBox. Enter coupon code NATURE for 25% off your first month subscription!

Kristianne is the founder of My San Francisco Kitchen, where she shares everyday recipes that focus on cooking/baking from scratch.