Mango Chicken Curry

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

 

Comments

[Lea]

I love island curry - you just took me back to a trip I took to St Lucia back in '93 with the Army - whew - hadn't thought of that one in a while - I remember the food more than anything - oh that curry!!!!!!

[June]

I know Lea. Isn't that true, the curry and the warm wonderful friendly people that seem to have a constant smile. Amazing place!

[Lorraine]

What a great curry. The mango (my favorite fruit) has got to be the most perfect addition to an island chicken curry. I can't wait to get back to St. Lucia myself.

[June]

It's a great one and quite different from the other chicken curry recipes on this site. There's something about that Caribbean vibe that needs repeating, often!