Spicy Indian Chicken and Mango Curry
Description
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!
Ingredients
•
2 medium mangoes, peeled and sliced, divided
•
1 (10 ounce) can coconut milk
•
4 teaspoons vegetable oil
•
4 teaspoons spicy curry paste
•
14 ounces skinless, boneless chicken breast halves - cut into cubes
•
4 medium shallots, sliced
•
1 large English cucumber, seeded and sliced
Directions
1
Place half of the mango slices into the bowl of a blender with the coconut milk. Blend until smooth and reserve for later.
2
Heat the oil in a large pot over medium-high heat. Stir in the curry paste, and cook until fragrant, about 1 minute. Add the chicken and shallot; cook until the chicken is done and the shallots have softened, about 5 minutes. Pour in the mango puree, and cook until heated through. To serve, stir in the remaining mango slices and cucumber.