Saturday, July 11, 2009

Mango-Chicken Curry

This is another dish I made in Ohio with my mom. Since I wasn't able to be home for Mother's Day, I asked her what food she'd most like to eat for a belated Mother's Day dinner or dessert. She picked Mango Curry (a favorite of ours at Thai restaurants), and I found a fantastic recipe on Closet Cooking. Let me tell you, this version definitely rivals restaurant Mango Curry! It's sweet, savory, and all-around delicious. You can make it as hot or mild as you want by adjusting the number and variety of peppers; one jalepeno made a fairly mild version.

The mango pureed in the sauce might be the secret ingredient, since it infuses the whole dish with mango flavor even when you're eating a bite of something else. Feel free to switch up the veggies, although the green peppers were really excellent as a slightly bitter counterpart to the sweetness of the rest of the dish. I think this would also be great with pressed and sauteed tofu in place of the chicken. We just couldn't stop eating this, and I will definitely be making it again now that I'm back in California.

Mango-Chicken Curry (adapted from Closet Cooking, original recipe here)

1 tablespoon oil
1 pound chicken, cut into bite sized pieces
2 tablespoons butter
1 onion, chopped
1 green bell pepper, thinly sliced
2 cloves garlic, minced
1 thumb ginger, minced
1 jalapeno pepper, minced
2 tablespoons flour
1 tablespoon curry powder
1 tomato, roughly chopped
1/2 cup chicken stock
1 mango, pureed
3 tablespoons plain yogurt
1 mango, diced
1/4 cup cilantro, chopped
1 handful salted cashews

1. Heat the oil in a large skillet and add the chicken. Saute until it is browned and fully cooked through, and then set aside on a plate.
2. Add the butter to the same pan and stir occasionally until melted. Add the onions and peppers and stir occasionally until the onions are translucent.
3. Add the garlic, ginger, jalepeno, and flour and stir until the flour is fully mixed in with the other ingredients. Add the curry powder and cook, stirring, for a few minutes.
4. Add the tomato, chicken stock, mango, and yogurt, and bring the curry to a boil. Reduce the heat and simmer for 5-10 minutes, until the sauce is thickened and everything is well cooked.
5. Add the mango, cilantro, cashews, and reserved chicken and remove from the heat. Serve with rice.


  1. Mangoes work so well in curries and this is one of my favorites. Yours looks great!

  2. Gosh, this sounds really delicious Sara! I never made curry with mango before. I am sure it adds a bit of sweet and slightly tanginess to this dish. Yummy!

  3. I like the summery flavors going on here. Yogurt is one of those ingredients that never ceases to amaze, whether it's in sweet or savory recipes!

  4. I made this dish tonight, with a few small adaptations, and it was awesome! Thanks.