Mango Chicken Curry Recipe
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Category: |
Category: |
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Ingredients: |
Ingredients: 2 tbsp extra virgin olive oil
1 pound boneless chicken thighs - cut into 1/2″ cubes
2 cups finely diced yellow onion
2 cloves minced garlic
2 tbsp minced ginger
1-2 tbsp red Thai curry paste - I use 3 or 4 to spice it up a little
2 small Kaffir lime leaves - or 1 teaspoon lime zest if you can't find
1 red bell pepper diced,
13.5 ounces full fat coconut milk - 1 can
4 cups diced mango (2 or 3 mangos) - 2 cups for the sauce, 2 cup to add at the end
1/2 cup chicken stock
4 cups baby spinach
1-2 tablespoons freshly squeezed lime juice
1 tablespoon fish sauce
sea salt to taste
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Directions: |
Directions:Prep / chop everything
Then preheat a large sauté pan with the oil, add the cubed chicken thighs to the pan and sauté until browned and done in the center. Remove the chicken from the pan and set it aside.
Add a little more oil to the pan long with the onion, garlic, and ginger. Lower the heat to medium-low and cook until lightly browned and softened, 4-5 minutes.
Add the curry paste to the onion mixture and stir to combine
Blend the coconut milk and 2 cups of the mango together until smooth, then pour it into the pan. Then add the lime leaves and diced bell pepper. Bring the curry to a boil over medium high heat, then lower the heat to maintain a simmer. Add the chicken stock if the curry becomes too thick.
When the bell pepper is tender add the chicken, cook for a few minutes, make sure chicken is done.
Add the spinach in an even layer across the top. Let the spinach wilt for about 1 minute before beginning to mix it in.
Once the spinach has wilted, stir in the lime juice to taste, fish sauce, and the remaining 2 cups cubed mango. Season to taste with sea salt if necessary and serve over rice |
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Number Of
Servings: |
Number Of
Servings:4 |
Preparation
Time: |
Preparation
Time:15-20 minutes |
Personal
Notes: |
Personal
Notes: to give this a more Indian flare omit the curry paste, lime leaves, and fish sauce. Instead add 1 teaspoon of ground turmeric, 1 1/2 teaspoon of ground cumin, 1 teaspoon of ground coriander, and 1/2 teaspoon of ground cardamon. Then at the end when you add the lime juice, add an additional 1/2 teaspoon of ground cardamom.
Both versions are really good!
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