Crazy About This Curry Mango Chicken!

I love that this recipe is easy to cook up a double batch. When you smell how delicious this recipe is you will be glad you doubled it. Just put it in a zip lock freezer bag, label it, and include the date and BAM..in a few weeks just pull it out and dinner is just a bowl of rice away from amazing.

Here is what Shauna said in her book “Bread & Wine” about this recipe.

“I know this looks hard because it has such a long list of ingredients, but it’s mostly just chopping and throwing things in.  There are no tricky techniques involved, I promise!”

So roll up your sleeves or plug in the food processor and let’s get started.

Ingredients

• 1/4 cup flour
• 2 tablespoons curry powder
• 1 teaspoon salt
• 1/4 cayenne pepper
• 2 1/2 to 3 pounds boneless, skinless chicken breasts, cut into small pieces.
• 2 – 4 tablespoons olive oil
• 2 garlic cloves, chopped
• 1 red or sweet onion, chopped
• 1 tablespoon fresh ginger, chopped
• 1 red bell pepper, chopped
• 4 cups chicken broth
• 1/4 cup raisins
• 2 Roma tomatoes, diced
• 1 mango, pitted and diced
• 1 tablespoon fresh lime juice
• 3 tablespoons fresh cilantro, chopped
• 3 tablespoons fresh basil, chopped

Directions

1. Mix together flour, curry powder, salt, and cayenne pepper.
2. Toss chicken breast pieces into the flour mixture. and make sure chicken is coated.
3. Add 1 – 2 tablespoons olive oil to a  pan and cook chicken until browned, about 5 minutes each side. Set aside.Add additional 1 to 2 tablespoons olive oil and cook garlic, onion, ginger, red pepper, and onion until golden. About 4 minutes.
4. Add chicken back into the pan.
5. Add chicken broth and simmer until broth is reduced by one-fourth.
6. Add raisins, tomato, and mango. Simmer until heated through.
7. Turn off heat and add lime juice, cilantro, and basil.

Serve over rice.

Quick Tip Serve with a simple salad, pita bread, or Naan bread.

Recipe courtesy of Shauna Niequist in her book, “Bread and Wine”.