My husband loved the Mango Chicken Curry I made with some minor alterations. Use two tablespoon of Madras Curry powder, two tsp of minced fresh ginger, two tsp of soy sauce, two tsp of olive oil mix into chicken, set aside to marinate. Pureed one ripe mango with a small can/ sweet pineapple to substitute for the tomato paste. Saute the vidala onion and julienned red bell pepper. Add one medium size sweet potato, chopped to bite size, cook with the chicken to brown. Add a can of coconut milk and pureed mango/pineapple, simmer 30 minutes. Add chunks of mango, 1 tsp garam masala the last 10 minutes before serving. Salt to taste.
Was this review helpful?
2 users found this review helpful
My husband loved the Mango Chicken Curry I made with some minor alterations. Use two...