Chicken Curry with Coconut, Basil and Mangos
Meredith Messina
ingredients
- 1/4 cup flour
- 2 tbsp curry powder
- 1 tsp kosher salt
- 1/4 tsp cayenne pepper
- 3 lbs chicken breasts
- 2 garlic cloves, chopped
- 1 red onion, chopped
- 1 tbsp fresh ginger, chopped
- 1 red bell pepper, chopped
- Chicken broth (4-5 cups)
- 1/4 cups currants or raisins
- 2 roma tomatoes, diced
- 1 mango, pitted and diced
- 1 tbsp fresh lime juice
- 3 tbsp fresh cilantro, chopped
- 3 tbsp fresh basil, chopped
- 3 tbsp shredded coconut
directions
- 1
Mix together flour, curry powder, salt and pepper. Cut chicken into small pieces, and toss with mixture.
- 2
Cook chicken until browned. Set aside.
- 3
Combine garlic, onion, ginger and red pepper in pan with olive oil. Cook until onion is softened (about 4 min)
- 4
Add chicken. Lower heat.
- 5
Add 4.5 cups chicken broth. Reduce broth by 1/4. Add raisins, tomatoes, and mango. Heat through. Remove from heat, and add lime, cilantro basil and coconut.
- 6
Serve over rice.
Source: Shauna Niequist
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