With the arrival of spring, I’ve been jazzing it up in the kitchen with some exotic spices. To wit, the Moroccan Swordfish and now a savory Chicken Curry with a Mango Twist. The secret is in the sauce and this one is made easy with two ingredients that I purchased at one of my still-favorite stores, Trader Joe’s. Your palate will delight in the complementary flavors of the sweet chutney, creamy coconut milk, and robust curry.
Chicken Curry with a Mango Twist
1 ½ pounds skinless, boneless chicken breast or thighs, cut into 1-inch pieces
2 tablespoons olive oil
red pepper flakes
½ onion, chopped
1 med. red pepper, chopped
2 garlic cloves, minced
2 tablespoons fresh grated ginger
1 tablespoon curry powder
½ teaspoon cumin
1 c. light coconut milk*
3 tablespoons mango chutney*
salt and pepper
cilantro for garnish (optional)
Serves 4
Heat one tablespoon olive oil in a large skillet over med-high heat. Sprinkle with red pepper flakes. Cook the chicken until lightly browned, stirring to cook evenly.
Remove chicken and set aside.
Add 1 tablespoon olive oil to pan. Add the onion and red pepper, sauté for 2 minutes. Add the garlic, cook for another 2 minutes, stirring. Add the curry and cumin, stir into the vegetables. Add the coconut milk and mango chutney, stirring to blend all ingredients. Bring to a simmer, lower heat, and cook for 5 minutes.
Serve immediately over brown or white basmati or jasmine rice.
Enjoy 
And, leave a comment – I’d love to hear from you !
* I buy these two items at Trader Joe’s, but they may be available at some supermarkets.
The secret is in the sauce....
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