Mango Chicken Curry

Serve over rice or with store-bought na'an (an Indian flat bread).

• Ready In: 45 mins
• Serves: 4

Ingredients

• 2  cups onions, chopped (1 large)
• 2  tablespoons fresh ginger, minced
• 2 1⁄2 teaspoons garlic cloves, minced
• 2 1⁄2 cups mangoes, peeled and chopped
• 2  tablespoons  vegetable oil
• 1  tablespoon curry powder
• 1⁄2 teaspoon ground cumin
• 2  tablespoons apple cider vinegar
• 1 1⁄4 cups water
• 1 1⁄4 lbs boneless skinless chicken breast halves
•  salt & freshly ground black pepper
• 1⁄3 cup  dried apricot
•  fresh cilantro, for garnish
• 1⁄2 cup coconut milk
•  sugar (optional)

Directions

1. In a large skillet, over medium heat, heat a tablespoon of oil; add onion and cook, stirring occasionally until softened, about 5 minutes.
2. Add remainder of oil, curry powder, and cumin; heat 2 minutes while stirring.
3. Add ginger and garlic and cook one minutes more.
4. Add vinegar, water and 1/2 cup mango to skillet and stir; increase heat to medium high and bring to a boil.
5. Reduce heat to medium low, cover, and cook about 10 minutes.
6. Remove from heat and let cool.
7. Meanwhile, cut chicken into bite sized pieces and season with salt and pepper.
8. Chop apricots and chop cilantro.
9. Puree mango mixture in a blender and return to skillet and heat over medium heat.
10. Add chicken, stir, cover, and cook 8 minutes, stirring occasionally.
11. Add remaining mango and coconut milk; reduce heat to medium low and cook, uncovered, 1 or 2 minutes.
12. Taste and add vinegar or a pinch of sugar, as needed.
13. Garnish with chopped cilantro and serve hot.