Ingredients
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meat:
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700 g Chicken meat
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curry sauce:
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2 Mangoripe
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1 Onion
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2 cloves Garlic
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5 cm long Gingerfresh and peeled
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2 tbsp Curry powder
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1 tbsp Brown sugar
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2 tbsp Apple vinegar5% vinegar
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400 ml Water
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to taste Salt
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to taste Grounded black pepper
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3 tbsp Vegetable oil
Directions
This is a very light and fresh mango chicken curry. The perfect summer idea. This doesn’t use coconut milk – the sauce is made with ripe mangoes. This season’s absolute favorite! I bought a whole chicken and used the breasts and dark meat from the legs for this curry. And I used the wings and back to make this amazing chicken stock!
Enjoy!
Today's visits: 1.
Steps
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1
Done
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Finely dice the onion. Finely chop the garlic. Finely grate or dice the ginger. |
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2
Done
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In a small bowl, combine together the vinegar, curry powder, 2 tbsp of water, and sugar. You should end up with a runny but smooth curry paste. |
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3
Done
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Add the onion to the pan and and cook on medium until very soft and slightly golden. It will take about 15 min. |
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4
Done
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Add the garlic and ginger. Cook for 1 min until the flavors are released for about 1 min. Add the curry paste and cook until the liquid is completely evaporated. The mixture will get much thicker, almost “dry”. |
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5
Done
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Then add the mango and cook stirring for 5 min. The mango will release juices and get softer. |
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6
Done
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Add about 300 ml of water and bring to a boil. Then cover with a lid and simmer for 25 min. |
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7
Done
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The mango will get very soft. Mash it with a fork. Season with salt, pepper, and sugar to taste, if needed. Adjust the consistency by adding more water if needed. |
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8
Done
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Add the chicken and stir. Bring to a boil and cook until meat is ready. |
