Author Notes
This is a quick, easy and really great recipe for family dinners and keeps well for kids lunches the next day. —Mia H
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Ingredients
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3 tablespoons
Olive Oil
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1 small
Onion [chopped]
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2 cloves
Garlic [minced]
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3 tablespoons
Curry Powder
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1 teaspoon
Ground Cinnamon
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1 teaspoon
Paprika
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1/2 teaspoon
Ground Fresh Ginger
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1/2 teaspoon
White Sugar
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Salt [to taste]
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2
Boneless, Skinless chicken breast halves cut into bite size pieces
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1 tablespoon
Tomato paste
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1 cup
Plain yogurt
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1
12 oz. can of coconut milk
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1
mango cut into bite size pieces
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1/2
a lemon [juiced]
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1/2 teaspoon
Cayenne Pepper
Directions
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Heat olive oil in a skillet over medium heat. Saute onion until lightly browned. Stir in garlic, curry powder, cinnamon, paprika, bay leaf, ginger, sugar and salt. Continue stirring for 2 minutes. Add chicken pieces, tomato paste, yogurt, mango and coconut milk. Bring to a boil, reduce heat, and simmer for 20 to 25 minutes.
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Take out bay leaf, and stir in lemon juice and cayenne pepper. Simmer 5 more minutes. Serve over Jasmine rice with mango chutney and cilantro.
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