Mango Chicken Curry

Ingredients · for 6 (scales to your household)

• 2 tablespoons Vegetable oil $0.16
• 1 Onion $0.60
• 1/2 Red bell pepper $0.44
• 2 Garlic cloves $0.06
• 2 tablespoons Ginger $0.10
• 2 tablespoons Yellow curry powder $0.26
• 1/2 teaspoon Ground cumin $0.07
• 2 Mangos $1.68
• 2 tablespoons Apple cider vinegar or white vinegar $0.18
• 1 can (full-fat) coconut milk $2.51
• 1 1/4 pounds Skinless boneless chicken thighs or breasts $7.94
• 1/3 cup Golden raisins $0.46
• 1/2 tsp Salt $0.03
• 1/4 tsp Black pepper $0.03
• 2 tbsp Cilantro for garnish $0.05
• 1 cup Rice $0.92

Per-ingredient cost is the amount this recipe uses at the lowest Canadian price we have on file; the per-serving total above adds the range up to the dearest price and for buying whole packages.

Method

1. Cook onions, bell pepper, garlic, ginger, spices:
2. Heat oil in a large sauté pan over medium heat. Add onions and bell pepper and cook, stirring occasionally, until soft, about 5 minutes.
3. Add the garlic and ginger and cook for another minute.
4. Elise Bauer Add the curry powder and cumin, cook for a few more minutes. The spices will absorb some of the oil, so if anything begins to stick too much to the bottom of the pan, add a little more oil to the pan.
5. Add the vinegar, coconut milk, and one of the two mangoes:
6. Add the vinegar, coconut milk, and one of the two chopped mangos to the pan. Increase the heat and bring to a boil, then lower the heat to maintain a low simmer for about 15 minutes, stirring occasionally.
7. Purée sauce:
8. Remove pan from heat. Scoop the sauce into a blender. Purée the sauce, pulsing until smooth. Return the sauce to the pan.
9. Add chicken pieces and raisins:
10. Add chicken and raisins (if using) to the pan and return to a low simmer. Cover the pan and let cook for 8-10 minutes. The chicken should be just cooked until done. Use a knife to cut open the largest piece to check.
11. Add remaining chopped mango to the pan:
12. Add the remaining chopped mango, then stir in the cream, if using. Cook at a very low temperature for another minute or two, uncovered. Do not allow to boil, or the cream may curdle.
13. Adjust seasonings:

Per serving