Easy Mango Chicken Curry

Easy Mango Chicken Curry

It's been a couple of days of heavy rain here in St. John's but I haven't abandoned the backyard grill completely; I managed yesterday to sneak out between the showers to grill some tandoori spiced chicken breasts which were used to make this incredibly flavorful Mango Chicken Curry. Like so many of the recipes I make, I borrow the elements I like best from several recipes for a dish to suit my own taste and I'd call this recipe one of the most successful results of that approach. Pureed mangoes form the base of the sauce upon which the complex flavors and textures get built. Exotically spicy, lightly sweet with an acidic touch and with added smokiness from the grilled chicken, this really is a well balanced complex flavor combination that is absolutely delicious. I served it with one of my very favorite peshwari naans that is stuffed with a thin layer of my own combination of chopped golden raisins, coconut and cashews. I think it is the perfect accompaniment to this outstanding curry. You can find the recipe for that naan here: http://rockrecipes.blogspot.com/2011/07/coconut-cashew-raisin-naan.html

Originally published on July 7, 2011.

Serves 6 -8

• 6 boneless skinless chicken breasts (or a dozen boneless skinless chicken thighs)
• 3 tbsp tandoori masala (or garam masala)
• 3 tbsp lime juice
• 1/2 tsp black pepper
• 1/2 tsp salt
• 3 tbsp peanut oil

Place all of the above ingredients in a large Ziploc bag and marinate in the fridge for about a half hour. Completely cook the chicken breasts on a gas or charcoal grill and set aside to rest for a few minutes before cutting the chicken into large cubes. Alternatively, you can cook the chicken under the broiler.

In a large saucepan or dutch oven saute together for just a couple of minutes until softened

• 4 cloves minced garlic
• 1  large finely chopped red onion
• 4 tbsp peanut oil

Add:

• 2 or 3 large ripe mangoes, peeled, pitted and pureed
• 2 cups coconut milk
• 2 tbsp freshly grated ginger
• 2 tsp garam masala
• 1 tsp tandoori masala
• 1 tsp turmeric
• 1/2 tsp cinnamon
• 1/2 tsp ground cumin
• 1/4 tsp ground cloves
• 1/2 tsp ground cardemom
• 1 tbsp chili powder
• 1 tsp ground fennel seeds
• 1 tsp ground coriander seeds
• 3 tbsp lemon juice
• 3 tbsp brown sugar
• 1/2 tsp red curry powder 
• 1 tbsp ground fenugreek leaves (methi)
• 2 tbsp yellow curry powder
• 1 cup water
• 1 tsp salt
• 1 tsp black pepper

Simmer together over low heat for about 20 minutes. Add the diced chicken to the sauce and simmer for an additional 5 minutes. Lastly add:

• 1 large roasted red sweet pepper, diced
• 1 large mango, diced
• 3 tbsp butter

Simmer for only a couple of minutes more to warm through the mango and peppers. Serve over steamed rice or with your favorite naan. Peshawari Naan with golden raisins, cashews and coconut is particularly good with this curry.