Mango Chicken Curry

Mango Chicken Curry
Serves 4

3 Tbsp (or more) of vegetable oil
1 large onion, chopped (1 1/2 to 2 cups)
1/2 red bell pepper, chopped
2 garlic cloves, minced
2 Tbsp fresh minced ginger
2 Tbsp yellow curry powder
1/2 teaspoon ground cumin
2 mangos, peeled and diced
2 Tbsp cider vinegar or white vinegar
1 1/4 cup water
1 1/4 pounds skinless boneless chicken thighs or breasts, cut into 1-inch pieces
1/3 cup golden raisins
1/2 cup heavy cream
Salt and pepper
Cilantro for garnish

Method

1 Heat 2 Tbsp oil in a large sauté pan over medium heat. Add onions
and cook, stirring occasionally, until soft, about 5 minutes. Add the
red bell pepper and another tablespoon of oil, cook for a couple more
minutes. Add the curry powder and cumin, cook for a few more minutes.
The spices will absorb some of the oil, so if anything begins to stick
too much to the bottom of the pan, add a little more oil to the pan.
Add the ginger and garlic, cook for one minute more.

2 Add the vinegar, water, and a 1/2 of the chopped mango to the pan.
Increase the heat and bring to a boil, then lower the heat to maintain
a low simmer for about 15 minutes, stirring occasionally. Remove pan
from heat. Scoop the sauce into a blender. Purée the sauce, pulsing
until smooth. Return the sauce to the pan.

3 Add chicken pieces and raisins to the pan. Return to a low simmer.
Cover the pan and let cook for 8-10 minutes. Chicken should be just
cooked through. Use a knife to cut open the largest piece to check.

4 Add remaining mango pieces to the pan. Stir in the cream. Let cook
at a very low temperature for another minute or two, uncovered. Do not
let boil! Or the cream may curdle. Adjust seasonings. If a little too
sweet, add a little more vinegar. If not sweet enough, you can add a
dash of sugar. Add salt and pepper to taste.

Serve over rice. Garnish with cilantro. Serves 4.