Mango Chicken Curry

Ingredients

• vegetable oil (2 tablespoons)
• large onion (1)
• red bell pepper, chopped (1/2)
• garlic cloves, minced (2)
• fresh minced ginger (2 tablespoons)
• yellow curry powder (2 tablespoons)
• ground cumin (1/2 teaspoon)
• mangos, peeled and diced (2)
• white vinegar (2 tablespoons)
• coconut milk (1.5 oz can (399 mL))
• skinless boneless chicken thighs or breasts, cut into 1-inch pieces (1 1/4 pound (2-3 breasts))

Instructions

1. Heat oil in a large sauté pan over medium heat.
2. Add onions and bell pepper cook, stirring occasionally, until soft, about 5 minutes.
3. Add the garlic and ginger and cook for another minute.
4. 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.

5. Add the vinegar, coconut milk, and one of the two chopped mangoes to the pan
6. Increase the heat and bring to a boil, then lower the heat to maintain a low simmer for about 15 minutes, stirring occasionally.
7. 3 Purée sauce: Remove pan from heat. Scoop the sauce into a blender. Purée the sauce, pulsing until smooth. Return the sauce to the pan.
8. Add chicken pieces and raisins to the pan. Return to a low simmer. Cover the pan and let cook for 8-10 minutes.
9. Add remaining chopped mango to the pan.
10. 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.