Bring Some Indian to Your Table

This little curry dish is a great way to introduce a little ethnic food into your weeknight meals (if you haven't already). The vegetables are pureed as a sauce, so the only "chunks" your little ones will pick at (and hopefully eat) are chicken and mangoes. This has been tested out (and loved) by several families I know -- including my picky two-year-old! I hope it becomes one of your favorites, too!

Have a great week ladies!

Mango Chicken Curry
adapted from Simply Recipes

3 T (or more) of olive oil
1 1/2 c chopped onion
1/2 red bell pepper, chopped
2 garlic cloves, minced
2 T fresh minced ginger
1 1/2 T yellow curry powder
1/2 tsp ground cumin
2 mangos, peeled and diced (about 1 1/2 c.)
2 T cider vinegar or white vinegar
1 1/4 c. water
1 1/4 pounds skinless boneless chicken thighs or breasts, cut into 1-inch pieces
1/3 c. golden raisins
1/2 c. heavy cream or coconut milk
1 tsp. salt
pepper
Cilantro for garnish

Heat 2 T 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, cumin, and salt; 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.

Add the vinegar, water, and 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.

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.

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 it 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.

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Originally posted here.