This delicious, Indian-inspired dish is made by quickly cooking chicken and shallots with curry paste, then bathing everything with a coconut milk-mango puree!


1 tablespoon oil
1 pound chicken (cut into bite sized pieces)
2 tablespoons butter
1 onion (chopped)
1 red bell pepper (chopped)
2 cloves garlic (chopped)
1 thumb ginger (grated)
1 jalapeno pepper (chopped)
1 green chili pepper (chopped)
2 tablespoons flour
1 tablespoon curry powder
1 tomato (chopped)
1/2 cup chicken stock
1 mango (pureed)
3 tablespoons yogurt
1 mango (diced)
1/4 cup cilantro (chopped)


1. Heat the oil in a pan.
2. Brown the chicken and set aside.
3. Melt the butter in the same pan.
4. Add the onions and red pepper and cook until the onions are translucent.
5. Add the garlic, ginger and Jalapeno pepper, green chili pepper and flour and stir.
6. Add the curry powder and let cook for a few minutes.
7. Add the tomato, chicken stock, pureed mango and yogurt and bring to a boil and simmer for a few minutes.
8. Add the mango and cilantro and remove from the heat.

Source : allrecipes.Com

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