Mango Chicken Curry - alive magazine

Name: Mango Chicken Curry - alive magazine
Ingredients: 1 Tbsp (15 mL) coconut oil or other oil of choice; 1 large onion, chopped; 1 red bell pepper, chopped; 3 garlic cloves, minced; 2 Tbsp (30 mL) fresh ginger, minced; 1 1/2 Tbsp (22 mL) yellow curry powder; 1 tsp (15 mL) cumin seeds; 2 to 3 Thai red chilies, crushed, or 1/4 tsp (1 mL) cayenne powder; 2 Tbsp (30 mL) apple cider vinegar or white vinegar; 1 1/4 cups (310 mL) low-sodium chicken broth; 1 1/2 cups (350 mL) frozen diced mango; Salt; pepper; 1 lb (450 g) organic skinless, boneless chicken thighs or breasts, cut into 1 in (2.5 cm) pieces; 1/3 cup (80 mL) golden raisins; Juice of 1/2 lemon; 1/2 cup (125 mL) coconut milk

www.alive.com

Mango and chicken are a wonderful flavour combination and come together beautifully in this sweet curry. The seasonings used in the recipe are delightful…

View full recipe on www.alive.com

Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.alive.com.

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Ingredients

1 Tbsp (15 mL) coconut oil or other oil of choice
1 large onion, chopped
1 red bell pepper, chopped
3 garlic cloves, minced
2 Tbsp (30 mL) fresh ginger, minced
1 1/2 Tbsp (22 mL) yellow curry powder
1 tsp (15 mL) cumin seeds
2 to 3 Thai red chilies, crushed, or 1/4 tsp (1 mL) cayenne powder
2 Tbsp (30 mL) apple cider vinegar or white vinegar
1 1/4 cups (310 mL) low-sodium chicken broth
1 1/2 cups (350 mL) frozen diced mango
Salt
pepper
1 lb (450 g) organic skinless, boneless chicken thighs or breasts, cut into 1 in (2.5 cm) pieces
1/3 cup (80 mL) golden raisins
Juice of 1/2 lemon
1/2 cup (125 mL) coconut milk