Mango Chicken Curry

I have made this delicious curry several times now and I think I have the recipe tweaked almost exactly right.  This dish only takes about 15 or 20 minutes to throw together, has a fantastic almost spicy flavor (which you can bump up with a little Sriacha if that’s your thing), and if you’re feeling saucy you can substitute shrimp for the chicken (I’ve had it both ways, I just photographed the chicken version.)  As always, recipe is after the break.

Mango Chicken Curry

Serves 4
Start a cup or two of your favorite rice

1 Yukon Gold potato, chopped and boiled until tender
2 tablespoons olive oil
1/2 onion, diced
1 bell pepper, chopped
1 1/4 cups unsweetened coconut milk
2 tablespoons curry powder
1 large chicken breast, chopped
1 mango, peeled and chopped
(I have used frozen and it turned out just as delicious)
2 tablespoons fish sauce
1 tablespoon sugar
2-3 teaspoons salt
1/3 cup chopped basil

I cook the potato in the microwave for about 5 minutes (in a bowl of water) because I’m lazy and don’t want to wash another pan.  Heat oil in large skillet, add onion and bell pepper and cook 2 minutes until tender.  Add coconut milk, curry powder and chicken.  Bring to a boil and simmer until chicken is cooked through.  Add potato, mango, fish sauce, sugar, salt and heat through.  Remove from heat and stir in basil.

Serve over rice (brown or white or basmati or whatever you choose) and enjoy!