I am crazy about mangoes! Fresh mango, mango lassies or smoothies, dried mango, mango mimosas, mango flavored anything – I don’t think I need to go on, you get the picture. But mango for dinner? Very interesting and worth a try. This dish got extra points in my book because not only does it have mango, but also one of my other favorite flavors – curry!
How was it? Very good! A new one to add to our family’s book of favorites. The mango is subtle, as is the curry and coconut milk. It’s a very well blended medley of flavors. And a really fun way to cook chicken – it’s different, a bit exotic, and fruity, so kids will like it. My picky eaters enjoyed it, so hopefully yours (picky or not) will too.
This recipe comes from Elana’s Pantry. She has some great cook books out on baking – if you can use almond flour, you should check them out.
If you have a problem finding allergy free curry, take a look at my recipe for curry powder here.
1 pound chicken breast, cut into 1 inch cubes (for a vegan option, try chickpeas instead)
2 TBS grape seed or other oil (coconut oil would be great)
1 large onion
1 red, yellow, or orange bell pepper, diced
2 garlic cloves, minced
1 tablespoon fresh ginger, minced
1 teaspoon curry powder
1 teaspoon salt
1 tablespoon apple cider vinegar (white or rice vinegar should be fine as well)
1 cup water (or coconut water or chicken broth for a richer flavor)
½ cup coconut milk (add up to 1/2 cup more for a stronger coconut flavor)
1 mango, peeled and diced
In a large saute pan, warm oil over medium heat. Add onions, stirring occasionally, cooking until soft, 5-10 minutes. Add bell pepper, ginger, garlic, curry and salt, cook 5 minutes. Add vinegar, water, coconut milk and mango to pan, bring to a boil briefly, then reduce heat. Add chicken pieces, return to a low simmer. Cook for 8-10 minutes until chicken is cooked through –cut open largest piece to check.
Serve over brown rice. Garnish with cilantro. (Optional)