Mango Chicken Curry

Total Time: 45 mins Preparation Time: 15 mins Cook Time: 30 mins

Ingredients

• Servings: 4
• 2 cups onions, chopped (1 large)
• 2 tablespoons fresh ginger, minced
• 2 1/2 teaspoons garlic cloves, minced
• 2 1/2 cups mangoes, peeled and chopped
• 2 tablespoons vegetable oil
• 1 tablespoon curry powder
• 1/2 teaspoon ground cumin
• 2 tablespoons apple cider vinegar
• 1 1/4 cups water
• 1 1/4 lbs boneless skinless chicken breast halves
• salt & freshly ground black pepper
• 1/3 cup dried apricot
• fresh cilantro, for garnish
• 1/2 cup coconut milk
• sugar (optional)

Recipe

• 1 in a large skillet, over medium heat, heat a tablespoon of oil; add onion and cook, stirring occasionally until softened, about 5 minutes.
• 2 add remainder of oil, curry powder, and cumin; heat 2 minutes while stirring.
• 3 add ginger and garlic and cook one minutes more.
• 4 add vinegar, water and 1/2 cup mango to skillet and stir; increase heat to medium high and bring to a boil.
• 5 reduce heat to medium low, cover, and cook about 10 minutes.
• 6 remove from heat and let cool.
• 7 meanwhile, cut chicken into bite sized pieces and season with salt and pepper.
• 8 chop apricots and chop cilantro.
• 9 puree mango mixture in a blender and return to skillet and heat over medium heat.
• 10 add chicken, stir, cover, and cook 8 minutes, stirring occasionally.
• 11 add remaining mango and coconut milk; reduce heat to medium low and cook, uncovered, 1 or 2 minutes.
• 12 taste and add vinegar or a pinch of sugar, as needed.
• 13 garnish with chopped cilantro and serve hot.