Ingredients:
2 tblsp vegetable oil
1 large onion, finely chopped
1/2 red bell pepper, finely chopped
2 garlic cloves, minced
2 tblsp fresh minced ginger
2 tblsp yellow curry powder
1/2 teaspoon ground cumin
2 mangos, peeled and diced
2 tblsp white vinegar
1 can coconut milk (If you are using low fat coconut milk, then add 2 tblsp 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, to taste
Cilantro for garnish
Method:
Heat oil in a large pan over medium heat. Add onions and bell pepper and cook, stirring occasionally, until soft. 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 to the bottom of the pan, add a little more oil.
Add 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 and cook 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 it cook for about 8-10 minutes. Chicken should be just cooked through. Use fork to check.
Add remaining chopped mango to the pan. Let cook, uncovered at a very low temperature for another minute or two. Do not let boil. Or the cream may curdle. Add salt and pepper to taste.
Garnish with cilantro and serve with rice.
