Mango Chicken Curry

Ingredients

• 2 tablespoons vegetable oil 
• 1.5 cups onion chopped
• 0.5  bell pepper red chopped
• 2  garlic cloves minced
• 2 tablespoons ginger fresh minced
• 2 tablespoons curry powder yellow
• 0.5 teaspoon ground cumin 
• 2  mangos diced peeled
• 2 tablespoons cider vinegar white
• 13.5 ounce coconut milk canned (full-fat)
• 1.3 pound chicken thighs boneless skinless cut into 1-inch pieces
• 0.3 cup golden raisins 
• 6 servings salt and pepper 
• 6 servings cilantro leaves for garnish

Equipment

• frying pan
• knife
• blender

Directions

1. Heat oil in a large sauté pan over medium heat.
2. Add onions and bell pepper cook, stirring occasionally, until soft, about 5 minutes.
3. Add the garlic and ginger and cook for another minute.
4. Add the curry powder and cumin, cook for a few more minutes. The spices will absorb some of the oil, so if anything begins to stick too much to the bottom of the pan, add a little more oil to the pan.
5. Add the vinegar, coconut milk, and one of the two chopped mangoes to the pan. Increase the heat and bring to a boil, then lower the heat to maintain a low simmer for about 15 minutes, stirring occasionally.
6. Remove pan from heat. Scoop the sauce into a blender. Purée the sauce, pulsing until smooth. Return the sauce to the pan.
7. Add chicken pieces and raisins to the pan. Return to a low simmer. Cover the pan and let cook for 8-10 minutes. Chicken should be just cooked through. Use a knife to cut open the largest piece to check.
8. Add remaining chopped mango to the pan. Stir in the cream, if using.
9. Let cook at a very low temperature for another minute or two, uncovered. Do not let boil! Or the cream may curdle.
10. Adjust seasonings: If a little too sweet, add a little more vinegar. If not sweet enough, you can add a dash of sugar.
11. Add salt and pepper to taste.
12. Serve over rice.
13. Garnish with cilantro.