Mango Chicken Curry
Mango Chicken Curry
This is a great first dish to try as an intro to Somali cuisine. A simple mango curry sauce is made from simmering coconut milk, curry powder, cumin, brown sugar, and mango pulp to a thick curry sauce. In a separate pan, you make a chicken stir fry with pretty much any vegetables you want. I used snap peas and red bell peppers. Carrots, broccoli, and zucchini would work as well. The serrano peppers are used to bite into if you want some spice. Then you add chopped mango and the curry sauce and simmer for a couple more minutes. You can serve the mango chicken curry with basmati rice and more mango.
Servings: 4
Ingredients
Mango Curry Sauce
- 1 cup coconut milk
- 1 tsp African curry powder
- 1/2 tsp ground cumin
- 1 tsp brown sugar
- 1 cup mango pulp
Chicken Stir Fry
- 1/4 cup olive oil
- 6 boneless skinless chicken thighs cubed
- 1/2 medium red onion sliced
- 5 garlic cloves munded
- 1 cup sugar snap peas
- 1 medium red bell pepper sliced
- 1/4 cup white onion finely chopped
- 4 serrano chilies
- 2 tsp salt
- 1 tsp crushed red pepper
- 1 mango peeled and cubed
Garnish
- cilantro chopped
Instructions
- Bring the coconut milk to a boil in a sauté pan over medium high heat.
- Stir in the curry powder, cumin, and brown sugar. Simmer for 5 minutes.
- Stir in the mango pulp. Simmer for another 5 minutes on low heat until thickened. Set aside.
- Heat up cooking oil in a large sauté pan over medium high heat. Add in the chicken. Sauté for 2 minutes.
- Add in the sliced onion and garlic. Sauté for another 6 minutes until chicken is cooked through.
- Add in the peppers, snap peas, and serranos. Sauté for 3 minutes.
- Season with salt and the chili flakes. Add in the mango. Cook for 2 minutes.
- Mix in the mango curry sauce. Simmer for a couple more minutes.
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