Chicken Mango Curry

Chicken Mango Curry

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Ingredients

• 2 tbsp (30 mL) canola oil
• 1 Ontario Cooking Onion, chopped
• 1 Ontario Greenhouse Red Pepper, chopped
• 2 cloves garlic, minced
• 2 tsp (10 mL) minced fresh ginger, minced
• 3 tbsp (45 mL) good quality mild Indian curry paste (or hot if that is your preference)
• 1/2 tsp (2.5 mL) each salt and freshly ground black pepper (optional)
• 500 g boneless chicken (white or dark meat), cut into 1-inch cubes
• 2 mangos, peeled and diced into bite-sized pieces (divided)
• 1 Tbsp corn flour
• 3/4 cup (175 mL) sodium-reduced chicken or vegetable broth
• 1 cup (250 mL) coconut milk
• 1/4 cup (60 mL) chopped fresh cilantro
• 1/4 cup (60 mL) raw cashews, lightly toasted

Instructions

1. In deep, nonstick skillet, heat oil over medium heat; cook onion and red pepper until softened, about 4 minutes.
2. Add garlic and ginger and cook for approx. 2 minutes or until fragrant but not browned.
3. Stir in curry paste, salt and pepper then and chicken. Stir regularly.
4. After about 5 minutes add half of the diced mango. Continue to cook, stirring often until chicken is cooked through, about 10 minutes more.
5. Stir corn flour into broth to combine. If broth is hot, make a slurry with cold water first to avoid lumps. To do this, blend 1 tbsp corn starch with 2 tbsp water until smooth and then whisk into the broth. Add broth and corn starch mixture to the skillet and bring to a simmer. Stir until thickened, about five minutes.
6. Add remaining mango and coconut milk and stir to combine until heated through (do not boil).
7. Remove from heat and spoon over rice, potatoes or cauliflower rice. Sprinkle with cilantro and cashews to garnish.
Tips
-Serve with a variety of options! Try basmati rice, Ontario potatoes or cauliflower rice.
-Substitute green onion for the cilantro, if preferred.
-If you don't have coconut milk, you could substitute this ingredient with 1/3 cup of plain 2% yogurt or plain greek yogurt.
-Add greens peas for extra flavour.