I love a good cookbook. I am an avid cookbook reader. I also love non-cooking books that talk about food. One of my favorite authors is Shauna Niequist. I actually heard her speak before I read her books. When she speaks and also in her books she always includes the details about what was being eaten or being prepared, or had been eaten. I love that. When I talk to somebody I always want to know the details about their foistory.
foi-sto-ry \(foi-stor-ee)\n narrative, account, or report of a persons eating experience. 2. the history of how one nourishes ones self. 3. the conversation had that involves description of food, eaten or not yet consumed
(This word is not in Websters Dictionary yet. In case you wondered.)
Some people talk about what they wore and what everyone else was wearing. I want the skinny on the food! No pun intended.
So the first time I met Shauna I had a stalker number of her books in my lap for her to sign and all I wanted to know was food details had she eaten here, or there, where she got that recipe. In her first book, Cold Tangerines, she talks about this Curry Chicken recipe. I had to have it. I was obsessing over it. I went to her blog and commented: “if I don’t get the Curry Chicken recipe I will surely die please, please share THE RECIPE”. Of course, she shared with me. After I am sure she made a mental note about the girl who bought 10 books and was now recipe harassing her.
The recipe can be found in the cookbook $50 dinner party: 26 dinner parties that won’t break your bank, your back or your schedule by Sally Sampson. This is an incredible cookbook. Especially, if you are reluctant about entertaining or maybe just have a hard time putting together a menu. She really does help you stick to the $50 budget. I can go nutso on the food budget when I entertain. So if you are like me, this book will help you reign it in.
This recipe is a great make ahead meal, if you are having people over and you want to get a jump on your preparations, make Mango Curry Chicken the day before and add the finishing touches the day you are having guest over. Voila!
Start by cutting 1 whole roasting chicken into pieces. If you prefer you can purchase 8-10 pieces of chicken pre-cut. Or if you don’t want to deal with bones at all, 2 1/2 pounds of chicken breasts cut into large cubes.
In a Zip-loc bag combine curry powder, kosher salt, cayenne pepper, and flour.
Place the chicken pieces in bag 1 or 2 at a time, toss around, keep adding pieces until all of the chicken has been coated with seasoned flour.
Shake shake shake….shake shake shake….shake your chicken, and your groove thang (yeh yeh), if that works for you while your cooking!
There it is all nicely coated with seasoned mixture. Heat 1-2 tablespoons of vegetable oil in a large dutch oven type pan, over medium heat.
Place chicken pieces in pan, skin side down. Cook until pieces are browned, about 3 minutes on each side.
Continue until all of your chicken has been browned remove chicken pieces to a platter.
Chop 1 large white onion into slices. Remove seeds and julienne 1 large red bell pepper.
Add 1 tablespoon of oil to pan, then toss in onion, and pepper. Let cook for 2-3 minutes on medium heat.
Mince 2 garlic cloves and 1 tablespoon of ginger root.
Add garlic and ginger to onion and pepper. Cook 2-3 minutes, until flavors blend and onion and pepper are softened and starting to caramelize.
Now add your chicken pieces back into your pan.
Squish them in there, it’s OK if it gets cozy.
Now pour 4 cups of chicken broth over chicken and vegi’s. Cook until the chicken is tender and the liquid has reduced by one-quarter. At this point you can continue with the recipe or if you are preparing this dish ahead for another day, then stop here. Cool and refrigerate up to 2 days.
Now add currants cook 5-10 minutes. (Unless you have made this ahead and are now picking up where you left off. Then bring chicken up to temp and then add the above ingredient.)
Add the color! Tomatoes and mango. I use canned mango, because I despise cutting up mango for some nutty reason. Let this heat through.
Juice 1/2 of a lime. Remove Curry Mango Chicken from stove top and add the lime juice, stir.
Transfer to a heated serving platter or leave in pan, garnish with chopped cilantro, basil, and toasted raw coconut. Serve over rice with a side of naan or pita bread.
This dish is good for what ales ya! Mango Chicken Curry is so fragrant and comforting, it always pleases everyone, big or small, at the table.
Have a great day! Hug somebody you love today and tell them how much they mean to you!
XO,Sheila
Mango Curry Chicken
Sheila
This recipe takes a whole roaster chicken, breaks it down and slowly roasts it with onions, garlic, peppers, fresh ginger, and of course mango with a generous splash of lime. The spice is easily adjusted per your tastes. This is a great recipe to make for entertaining as it's even better the next day. Prepare it the day before, and rewarm before serving.
3lbschicken this can be a whole roasting chicken cut into pieces, or 8-10 bone-in pieces of chicken or 2 1/2 pounds of chicken breast cut into large chunks
3tbspvegetable oil
1wholeSpanish onion
1wholered bell pepper seeded and sliced
2clovesgarlic minced
1tbspminced ginger root
4cupschicken broth
2cupsmangodiced
1cuproma tomato diced
1/4cupcurrantsraisins, chopped dried figs or apricots will work too
1/4cuplime juicefreshly squeezed
3tbspfresh chopped cilantro for garnish
3tbspfresh chopped basilfor garnish
3tbspshredded raw coconut toastedfor garnish
Instructions
In a gallon sized zip-loc bag (or a pie plate works too) add flour, salt, cayenne pepper, and curry powder.
If you have a whole chicken cut into 8-10 pieces. I usually cut each breast into two pieces. Dry with paper towel. Chicken can be purchased in pieces, pat dry.If you prefer to only use boneless skinless chicken breast, you will need 2 1/2 pounds of chicken cut into large chunks.
Prep all the vegetables. Cut onion, pepper, tomato, and mango. Mince garlic. Grate or chop ginger. Squeeze lime juice into measuring cup. Chop garnishes. Now you are ready to assemble your dish.
Place the large dutch oven on stove top and add 1 1/2 tbsp oil. Turn heat to medium low. Dredge chicken pieces in flour and spice mixture. When oil starts to smoke add pieces of chicken to pan, being careful not to crowd the pan, brown pieces on both sides, then remove to a plate. Repeat this until all of the chicken has been browned. *reserve any flour spice mixture for thickening the gravy at the end
Now add the last 1 1/2 tbsp of oil to the pan add onions and pepper. Saute' vegetables and use a wooden spoon or spatula to scrape up any of the browned bits from cooking the chicken. Cook onion and pepper pieces for about 2 minutes then add in garlic and ginger.
Place chicken back in pan in an even layer over the aromatics. Pour all four cups of chicken broth over the chicken place lid on pot and cook for 30 minutes.
After 30 minutes add currants/raisins, mangos, and tomato. Gently stir to combine. If the gravy around the chicken hasn't thickened at all, sprinkle 1-2 tablespoons of the flour mixture lightly over all the ingredients and stir around until you can't see any flour. Place the cover back on the pot and cook for an additional 30 minutes or until the chicken is falling off the bone. *If you use boneless chunks of chicken the cooking time will be cut in half.
Remove from stove top and add lime juice. Just before serving garnish with cilantro, basil, and coconut. You can also leave these on the side for your guest to add as they like.
Serve with rice and a green salad.
Notes
If you would like to prepare this up to two days ahead of time do all the steps through step six. Cook for the first 30 minutes. Remove from the stovetop and let it cool. Cover, and refrigerate. An hour before you plan on eating, remove pot, reheat and finish the last steps of the recipe.
Yikes! Nora, this is an old recipe that it looks like I need to update! Yes 1 mango diced and 2 roma tomatoes diced. I will try to get this recipe updated soon. Thank you so much for using Eat2gather<3
My daughter and I were waiting for her photo shoot at the River view park, last weekend. It was a beautiful fall morning and Ashley was describing this recipe as she “devoured it” the week before. I was writing the ingredients as fast as I could to go pick up what I didn’t have and prepare it for my husband and I when I arrived at home.
Mouth-watering delicious! Pairs up with Pinot Gricio, as well!
Just wanted to let you know that this recipe has become one that my husband requests. Your website is my go-to to break up the monotony of my “usual’s”.
Megan, Thats one or our favorites that has sort of fallen off the list…I need to make it again real soon! I think it’s even better the next day! ;D Sheila
WoW! You made the cooking really simple with those steps. I am big fan of curry and i never thought of adding mango in the dish. Might as well try this version. Thanks for sharing!
You don’t mention how much tomato or mango to use.
It looks like one tomato and 1 can of mango.
Am I close?
Thanks,
Nora
Yikes! Nora, this is an old recipe that it looks like I need to update! Yes 1 mango diced and 2 roma tomatoes diced. I will try to get this recipe updated soon. Thank you so much for using Eat2gather<3
My daughter and I were waiting for her photo shoot at the River view park, last weekend. It was a beautiful fall morning and Ashley was describing this recipe as she “devoured it” the week before. I was writing the ingredients as fast as I could to go pick up what I didn’t have and prepare it for my husband and I when I arrived at home.
Mouth-watering delicious! Pairs up with Pinot Gricio, as well!
It’s one of our favorites too! Thanks for reminding me…I think I need to make it again soon. Have a great day and thanks for stopping by.
I love your blog and your recipes are fabulous, but I really loved seeing the Longaberger in the pictures for the Mango Chicken! LOL
Just wanted to let you know that this recipe has become one that my husband requests. Your website is my go-to to break up the monotony of my “usual’s”.
Megan, Thats one or our favorites that has sort of fallen off the list…I need to make it again real soon! I think it’s even better the next day! ;D Sheila
WoW! You made the cooking really simple with those steps. I am big fan of curry and i never thought of adding mango in the dish. Might as well try this version. Thanks for sharing!
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This looks SOOOO good. I am going to try it!