I always thought that a fruit like mango deliciously combine well with spicy sauces full of spices, and finally I could check. This recipe chicken curry mango sauce is a festival of flavors, fresh and light thanks to the fruity notes. It is a sweet but not cloying sauce but refreshing, although it could add some chilli to make it spicy.
Luckily we increasingly economic and quality in any trade mangoes. Seek ripe, aromatic mangos, they are soft to touch, to melt into the sauce more easily. This is a dish that feels great in these days of cold, hot, but can also taste milder.
- 500 g of whole chicken breasts, 1 teaspoon curry spice mixture, 1/2 teaspoon cayenne pepper, black pepper, 1/2 large sweet onion, 1 piece of fresh ginger, 3 cloves of garlic, 2 leaves bay leaf, 1 sprig of small cinnamon, 1/2 teaspoon black or yellow seeds of mustard, 1/2 teaspoon cumin, 1/2 large ripe mango, 1/2 teaspoon ground cúruma, 1 tablespoon apple cider vinegar 250 ml coconut milk or light cream, sugar and salt, extra virgin olive oil, parsley or cilantro.
How to make chicken curry mango sauce
Dry with paper towels chicken and remove any excess fat. Cut into bite-pieces and season. Heat some olive oil in a good frying pan and add the chicken. Saute over high heat until well browned. Add spices to curry and paprika, take a few laps and remove. Peel mango pulp and muss or crushed, if it is not very mature.
Shred with a blender or processor breaths peeled onion with ginger, garlic and a little water. Clean the pan of chicken, heat a little oil and pour the laurel, cinnamon, mustard seeds and cumin. Fry until they release their aroma, careful not to burn. Add the onion paste and cook, stirring occasionally, for about 12-15 minutes.
Remove the bay leaf and cinnamon; add the handle crushed turmeric, apple cider vinegar and coconut milk or cream. Mix well and let reduce a few minutes. Return the chicken, mix salt and pepper. Cover and cook for about 5 minutes. Uncover and let reduce the sauce about 10 minutes over low heat.
Preparation time | 45 minutes
Difficulty | Easy
This chicken curry mango sauce can be made or stop serving freshly prepared in advance, because the taste is enhanced after a few hours. The best fitting is a good long-aromatic rice, to make good the delicious sauce. We can add cilantro or chopped fresh parsley when serving.