Chicken Curry with a Mango Twist

With the arrival of spring, I’ve been jazzing it up in the kitchen with some exotic spices, my current obsessions are Moroccan and Indian spices like Ras el Hanout, various curries, and tamarind. Nothing complicated – I enjoy changing things up, hearing the satisfied Mmmm’s around the table, and knowing that I’m serving my family a delicious and nutritious meal, without spending hours in the kitchen.

First, there was the grilled Moroccan Swordfish and now a luscious savory & sweet Chicken Curry with a Mango Twist. The secret is in the sauce and this one is made easy with two ingredients from Trader Joe’s. Your palate will delight in the complementary flavors of the sweet chutney, creamy coconut milk, and robust curry. Try it and enjoy 🙂

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 🙂

* I buy the light coconut milk and Mango Chutney at Trader Joe’s, but most other markets carry these items.