Wednesday, June 17, 2009

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
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.

Print Recipe Text Only

Originally posted here.


  1. I'm not sure why I've always been scared off by curry...especially since I adore spicy food. I love mango too. I might just have to try this...though I'm pretty sure Merrick and I may be the only ones who will eat it!

  2. I'm definitely going to try this one. I don't personally like curry, but my hubby LOVES it and I definitely want our girls to appreciate ethnic foods.


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