Mango Chicken Curry!

adapted from Simply Recipes.

learning to work with what i have is helping me become a better cook, i think. with no blender on hand, this dish came out to be more of a stew rather than a creamy curry. not that this was necessarily a bad thing…i simply simmered my veggies a little longer and mashed them as best as i could with the edge of my spatula. it’s a wonder R didn’t get annoyed with all the ruckus i was making in the kitchen as he tried to work in the next room. but i don’t feel too bad. he was amply rewarded 30 minutes later for enduring the distraction.

anyway. i gotta get me one of those hand held blenders. alton brown says no kitchen should be without one. alton brown also said all meat should be brined. he is a wise man. ’cause tonight was not only my first curry, but my first successfully juicy chicken. huzzah!


  • 1/2 yellow onion
  • 1/4 red bell pepper
  • 2 garlic cloves
  • 1 tbs minced ginger
  • 1/2 cup chicken stock
  • 1 mango
  • 1/2 lb chicken thighs
  • 2 tbs curry powder
  • 1/3 cup golden raisins
  • 1-2 tbs vinegar (all i had was chinese chinkiang vinegar…kinda sweet, similar to balsamic)
  • 2 chili peppers. dried, powdered, or otherwise.
  • ~1/3 cup cream or half and half


  1. chop chicken in bite size cubes. brine.
  2. finely dice onion and bell peppers
  3. mince garlic, grate ginger
  4. chop half a mango in cubes (match size of chicken), mince other half.


  1. heat oil in pan. add onions. sweat ’em for 5 – 10 min until brown on med/high heat.
  2. add bell peppers. saute 2 more min.
  3. add more oil to center of pan, fry up curry powder until fragrant. mix in w/ veggies until well distributed.
  4. add garlic, ginger, seeds from chili pepper. saute 1 more min.
  5. pour in chicken broth, vinegar, minced mangoes. bring to boil.
  6. reduce heat to low and simmer for 10-15 min. everything should be soft. mash to your heart’s content, or blend with hand blender.
  7. drain chicken from brine. bring pot to medium heat, add chicken and raisins. stir to coat well, cover, then return to simmer for 10 min or until chicken is just cooked through (cut open largest piece to check)
  8. keep heat on low. add in remaining large diced mangos and slowly pour/mix in cream. DON’T raise heat or cream will curdle.
  9. add salt to taste. adjust for flavor, adding more vinegar if too sweet.
  10. serve with store bought garlic naan. i found Trader Joe’s to be a bit bland. so ibrushed it with olive oil and generously sprinkled on garlic salt.


  1. Ripe mangoes are sweeter (duh). make for a creamier, less tart curry.
  2. substituting cream for coconut milk (and perhaps adding a dash of lime instead of vinegar) will make for a more Thai-like curry.
  3. chicken thigh > chicken breast
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