Recipe by Spice Boy
This is not a traditional curry by any stretch. In fact, I came up with the recipe when I was overdue for a visit to the grocery store and I just used what I had on hand. It ended up being so good, I've made it again and again. Feel free to use whatever vegetables you have on hand (frozen, fresh, or leftover).
- 1 tablespoon peanut oil (or canola oil)
- 2 chicken breasts, boneless and skinless, cut into cubes
- 1 small onion, thinly sliced into half-rings
- 1 small red bell pepper, seeded and cut into strips (or 1/2 of a regular-sized pepper)
- 3 garlic cloves, chopped
- 1 tablespoon garam masala
- 1 tablespoon turmeric
- 1⁄4 teaspoon cayenne pepper (more or less according to your taste)
- 2 teaspoons grated fresh ginger (or 1 t. powdered)
- 1 (13 1/2 ounce) can coconut milk (I like Chaokoh brand)
- 1⁄3 cup chicken stock
- 1 ripe mango
- 1⁄2 teaspoon salt (more or less to taste)
- 1 tablespoon sugar
- 1 cup frozen green beans, cut into 1/2-inch lengths
- 3⁄4 cup frozen peas
- steamed rice, for serving
Directions See How It's Made
- In a medium pot, heat the oil over medium heat. Add the onion and bell pepper and saute until slightly softened, 4 - 5 minutes.
- While the onion and pepper are cooking, remove the flesh from the mango and puree it in a blender or food processor along with the chicken broth. Set the mango mixture aside.
- To the onion, add the garlic, ginger, Garam Masala, tumeric, and cayenne, and saute for another 2 minutes, stirring.
- Add the coconut milk, mango mixture, sugar, and salt to the pot, stirring to combine. Bring to a low boil and allow the mixture to to boil and thicken for about 15 minutes. (If it splatters, you can cover it partially.).
- Add the chicken and frozen vegetables to the simmering liquid. Simmer until the chicken in cooked through and the vegetables are tender, about 10 minutes more.
- Serve over rice.