Wednesday, June 12, 2013

Mango Chicken Curry

1/4 cup flour
2 T curry pwoder
1 t sea salt
1/4 t cayenne pepper
3 lbs boneless, skinless chicken breasts, cut into small pieces (optional)
2-4 T olive oil
2 garlic cloves, chopped
1 red onion, chopped
1 T fresh ginger, chopped
1 red bell pepper, chopped
4 cups chicken broth
1/4 cup raisins
2 roma tomatoes, diced
1 mango, pitted and diced
1 T fresh lime juice
3 T fresh cilantro, chopped
3 T fresh basil, chopped

Mix together flour, curry powder, salt, and cayenne pepper.
Toss chechen breast pieces into the flour mixture.
Add 1-2 T olive oil to a pan, and cook chicken on medium heat until browned, about 5 minutes on each side. Set aside.
Add additonal 1-2 T olive oil and cook garlic, red onion, ginger, and red pepper until onion is golden, about 4 minutes.
Add chicken back to the pan, lower heat.
Add 4-41/2 cups chicken broth.
Cook at a simmer until chicken is tender and broth is reduced by one-fourth.
Add raisins, tomatoes, and mango, and simmer until heated through.
 Turn off heat add lime juice, cilantro, basil
Serve over rice.

Serves: 6

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