I feel like chicken tonight

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I haven’t done a meat recipe yet. The Moosewood of course, does not have any meat dishes. But, I really love this mango chicken curry recipe. I found it in the January 2012 edition of Alive and I always get great feedback when I make this for friends. As well, I’ve  had a few requests for the recipe.

You’ll need:

  • 1 tablespoon coconut oil
  • 1 large onion, diced
  • 1 red bell pepper, chopped
  • 3 garlic cloves, minced
  • 2 tablespoons fresh ginger, minced
  • 1.5 tablespoons yellow curry powder
  • 1 teaspoon cumin seeds
  • 2 to 3 Thai red chilies, crushed or 1 teaspoon of cayenne pepper
  • 2 tablespoons of apple cider vinegar or white vinegar
  • 1.25 cup chicken broth
  • 1.5 cup frozen mango, chopped
  • 1 pound boneless, skinless chicken breast or thigh chopped into 1 inch pieces
  • 1/3 cup golden raisins
  • juice of half a lemon
  • 1/2 cup coconut milk
  • cilantro

You’ll also want to make some brown rice. I’d start making it as you start the chicken mango so it’ll be done around the same time.

1). Heat up the oil in a pretty big skillet and add your chopped onion. Cook until soft about 5-8 mins. I wouldn’t worry too much about chopping the onion or red bell pepper perfectly as it’s all going to get blended up.

2). Once the onion is soft, add the red bell pepper for about two minutes. Then add the spices, garlic and ginger. Cook for another minute.

3). Add the chicken broth, vinegar and one cup of the mango. Also add salt and pepper to taste. Bring it to a boil then put it back down to a simmer and cook for 15 mins. Stir, every now and then.

4). Put the mixture into a food processor or blender and purée until smooth. Add it back to the skillet and bring it back up to a simmer

5). Add the chicken cubes. Cook for 8-10 mins until cooked through. (I like to leave it longer to be safe. I take a piece out and cut through the centre to see if it’s cooked through).

6).  Add in your lemon juice, coconut milk and remaining mango. Heat for a few more minutes.

7). Serve on a bed of rice. Garnish with cilantro. The recipe even suggests roasted almonds.

Fun facts:

Each serving contains 30 g of protein, 12 g total fat (9 g sat. fat, 0 g. trans fat), 30 g carbohydrates, 3 g fibre and 106 mg of sodium.

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