Ingredients

3Tbsp. veg. oil

1 large onion, chopped (1 1/2 to 2 cups)

1/2 red bell pepper, chopped

2 garlic cloves, minced

2 Tbsp. fresh minced ginger

2 Tbsp. yellow curry powder

1/2 Tsp. ground cumin

2 mangos, peeled and diced

2 Tbsp. cider vinegar or white vinegar

1 1/4 cup water

1 1/4 lbs. skinless, boneless chicken thighs or breasts,cut into 1-inch pieces

1/3 cup golden raisins

1/2 cup heavy cream ( can

substitute all or partially

with coconut milk)

salt and pepper

cilantro for garnish

Preparation

  1. Heat 2 tbsp. oil in a large saute pan over med. heat. Add onions and cook, stirring occasionally, until soft, about 5 mins. Add red bell pepper and another tablespoon oil, cook 2 more mins. Add curry and cumin, cook for 3 more mins. Add more oil if necasary. Add ginger and garlic, cook 1 min. more.
  2. Add vinegar, water, and 1/2 chopped mango to pan. Increase heat to a boil, then reduce to maintain a low boil, stirring occasionally. remove pan from heat. Scoop sauce into a blender, and pulse until smooth. Return sauce to pan.
  3. Add chicken and raisins to the pan. Return to a low simmer. Cover the pan and cook for 8-10 mins until chicken is just cooked through.
  4. Add remaining mango to the pan. Stir in cream. Let cook for a min. or two, uncovered. DON’T LET BOIL! Or cream will curdle. Adjust seasonings. If too sweet, add vinegar. If not sweet enough, add sugar. Add salt and pepper to taste.
  5. Serve with rice and garnish with cilantro. Serves 4