Mango chicken

 I made this. It will be a favourite I used light coconut cream and tinned mangoes.

INGREDIENTS

·                                 2 Tbsp vegetable oil

·                                 1 large onion, chopped (1 1/2 to 2 cups)

·                                 1/2 red bell pepper, chopped

·                                 2 garlic cloves, minced

·                                 2 Tbsp fresh minced ginger

·                                 2 Tbsp yellow curry powder

·                                 1/2 teaspoon ground cumin

·                                 2 mangos, peeled and diced

·                                 2 Tbsp cider vinegar or white vinegar

·                                 1 13.5 ounce can coconut milk (If using lowfat coconut milk, add 2 Tbsp heavy cream)

·                                 1 1/4 pound skinless boneless chicken thighs or breasts, cut into 1-inch pieces

·                                 1/3 cup golden raisins (optional)

·                                 Salt and pepper

·                                 Cilantro for garnish

METHOD

1 Heat oil in a large sauté pan over medium heat. Add onions and bell pepper cook, stirring occasionally, until soft, about 5 minutes. Add the garlic and ginger and cook for another minute. Add the curry powder and cumin, 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.

2 Add the vinegar, coconut milk, and one of the two chopped mangoes 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.

3 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.

4 Add remaining chopped mango to the pan. Stir in the cream, if using. Let cook at a very low temperature for another minute or two, uncovered. Do not let 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.