We love this tropical curry in our house. Its a treat for the palate. Especially if you like tangy, spicy, asian food. I have made this many a times in my kitchen only this time I decided to blog it!
So here is what went into making the Mango Chicken:
2 thigh pieces of chicken cut into strips
1 small mango (ripe but still firm and tangy
2 tbspn vegetable oil1 cup cococnut milk
1 medium roma tomato-cubed
1 medium red onion sliced thin
1 tbspn ginger-minced
1 tbspn garlic-minced
1 cup red bell pepper sliced
1 tbspn curry powder
1/2 tspn cayenne pepper
1 tspn chilli flakes
Salt to taste
How it was made:
In a pan heat the oil and saute the onions till golden brown. Add the ginger and garlic and saute some more till fragrant.
Add the tomato and cook. Add the chicken and bell pepper and saute more. Add the mango, cover and cook for about 5 mins. To this then add the curry powder, chilli flakes, pepper and salt. Add the coconut milk and simmer till done. Serve hot with fragrant rice or bread.
Ps: You can use 2 tbspn tomato paste instead of the fresh tomato.
I used a combination of red chilli powder, turmeric, cumin powder and coriander powder instead of the curry powder. I use these in my daily cooking but the curry powder is easily available in any grocery store.