If the mister had his car windows down as he drove up the street he might have kept driving as the smell of curry was in the air! He hates curry. He hates Indian food. He hates pretty much everything that I love. But whatever, I'm not a short-order cook so he gets what he gets and he got Mango Chicken...Indian Mango Chicken. He growled and grumbled like you wouldn't believe, and then refused to eat...but made of point of telling me just smelling curry is the same as breathing in 2nd hand smoke...and asked why I was always trying to kill him...seriously, can't you see the headline?! Man dies from Curry Aroma! As he was blathering about jet-propelled intestinal issues that could result from him actually eating curry, I grabbed a box of cereal and the milk and told him to have at it. And he did.
Apna Bazaar, is a new little speciality grocery store that just opened down the street from us, they sell mostly food items from India. It's fascinating! I dragged the mister in with me a few days ago and we probably recognized about 10% of their products...so I've decided that I need to learn more about Indian food and what better way than to cook it at home? This dish is my attempt at recreating a Mango Chicken dish I had at one of my favorite restaurants. Next time I make this, and there will be a next time, I'll add more curry...and maybe I'll get the mister a gas mask so he won't feel like he's under attack! But more curry could only make this better - which seems odd because it's dang good just as it is. Ginger, onion, Mango puree (purchased at the speciality store), coconut milk, golden raisins, chicken and the curry...it's so flavorful and tasty, I ate my share and the mister's, too! And since this recipe makes enough for 6 people, I took a container to friends who do not have curry issues - and they LOVED it!
This is so easy to make and since the chicken is cubed, it cooks faster, but you could leave it whole if you wanted to, just increase the cooking time. The sauce is a heady-creamy mixture that is enhanced at the very end with fresh mango chunks...served over rice it's a party for your mouth. Make this. Make it today. You will thank me.
Mango-Coconut Chicken - Pots and Pins
2 tablespoons vegetable oil
1 large onion, chopped
2 garlic cloves, minced
2 tablespoons fresh ginger, minced
2 tablespoons yellow curry powder (I only used 1 tablespoon but I think it could use another!)
1/2 teaspoon ground cumin
1 can (32 oz.) Mango Tidbits (Desai-Amar brand, available at specialty Asian markets, you could substitute mango juice which is readily available in all grocery stores and add in some additional fresh mango chunks)
1 can (13.5 oz.) coconut milk
3 boneless, skinless chicken breasts, cut into bite-sized pieces
1 cup golden raisins
1 or 2 fresh mangoes, chopped
salt and pepper to taste
fresh Cilantro for garnish, optional
White or brown rice for serving
Heat oil in a large saute pan over medium heat. Add onions and cook, stirring occasionally, until onions have just begun to soften, about 5 minutes. Add the garlic and ginger and cook for another minute. Add the curry powder and cumin, cook for a 2 more minutes, stirring. Add Mango Tidbits and coconut milk and bring to a boil. (If you're substituting with mango juice, add it now along with one fresh mango that has been chopped.) Add chicken and raisins, bring back to a boil then cover pan with a lid and reduce heat to a simmer and cook for 15 minutes. Add fresh mango (1 or 2 depending on how chunky you want this) to the pan and cook for two minutes, until it's heated through. Season with salt and pepper to taste and serve over white or brown rice. Garnish with cilantro. Serves 6.