Mango chicken curry

Did you eagerly buy a tray of mangoes, and now you need to use them up, before they all go off? Me too. This incredibly delicious and easy to make mango chicken curry is the perfect summer meal. Why not give it a try tonight?

Ingredients

• 2 Tbsp vegetable oil
• 1 large onion, diced (1 1/2 to 2 cups)
• 1/2 red capsicum, diced
• 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
• 500ml can coconut milk
• 4 skinless boneless chicken thighs or breasts, cut into 1-inch pieces
• Chilli, to serve
• Enough rice for four people

Method

1. Heat oil in a large pan over medium heat. Add onions and capsicum. Cook stirring occasionally, until soft, for 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.
2. Add the vinegar, coconut milk, and one of the two diced 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 10-12 minutes. Chicken should be just cooked through.
4. Add remaining chopped mango to the pan. Cook at a very low temperature for another minute or two, uncovered.
5. Serve with rice and chopped chilli. I’m not going to lie to you, I cannot cook rice to save myself, so I always ask my partner to run down and get a $6 large rice from my local Indian or Thai shop. Works perfectly.