What could possibly be better than a bowl of curry anything on a cool November evening. I mean really, doesn't the flavor of curry immediately transport you to another place? We had a beautifully cool day in the desert yesterday with a temperature that barely topped 60. That's fleece weather for people used to triple digits so our dinner was the perfect choice for the occasion.
From Elise at Simply Recipes, this Mango Chicken Curry shouts its Island flavors. What makes it different is a sauce made of onion, red bell pepper, garlic, fresh ginger, curry, cumin and mango chunks that brews for a while allowing the flavors to develop and then gets blended into a smooth colorful puree before the chicken's added to the pot. My immersion blender was up to the task - man, I often wonder how I did anything without that little piece of equipment!
Finished with more mango chunks and some wonderful golden raisins, the curry is a perfect pot of bliss - kinda' sweet, kinda' hot and more than kinda' good. Click on the link above and head right to Elise's site for the recipe because other than adding a little more curry powder and using coconut milk instead of heavy cream, I changed not one darn thing.
A year ago - Pasta Salad with Green Olivada