Life’s been kinda kicking my behind lately.
I’ve been feeling a little like a chicken with it’s head cut off, trying to balance life, work, my other work, and all the holiday parties and obligations that are December. Thank goodness for this Mango, Cashew & Coconut Chicken Curry.
I didn’t want to sound cliche or anything, but I very nearly titled this post “Chicken Curry in a Hurry.” Because it is that. It’s a pretty darn perfect sweet, salty, and savoury chicken curry that comes together in under 20 minutes. Which is just what the doctor ordered during these hectic holiday times.
It’s hard to go wrong when you are combining sweet mangos and nutty cashews with creamy coconut milk. And do us a solid, pretty pretty please use the regular stuff. That watered down low fat coconut milk is really no substitute for the lusciousness of the full fat variety.
When you know you can get one fine looking dinner on the table in under twenty minutes on a super hectic Monday, well, that’s called #winning my friends. Take that December!
Dara
Mango & Cashew Chicken Curry
Serves | 4 |
Prep time | 7 minutes |
Cook time | 12 minutes |
Total time | 19 minutes |
Ingredients
- 1 Pound boneless skinless chicken breasts or thighs (cut into 3 cm cubes)
- 1 Tsp salt (divided)
- 1/2 Tsp pepper
- 1/4 cup cornstarch
- 3 Tbsp canola oil (divided)
- 1 bunch green onions (thinly sliced (divided))
- 1 Tbsp fresh ginger (minced (about 1" piece))
- 2 cloves garlic (minced)
- 400ml can of coconut milk
- 2 Tbsp curry powder
- 1 mango (ripe but still firm, cut into 2cm cubes)
- 1 lime (juiced)
- 1/2 cup toasted cashews
- sriracha and chopped cilantro (to garnish)
Note
This vibrant sweet and saucy curry is delicious served over a bed of spinach and rice. Feel free to substitute tofu for a vegetarian option.
Directions
1. | Season chicken with 1/2 tsp salt and 1/4 tsp pepper. In a large bowl or zipper bag, toss chicken with cornstarch until well coated. |
2. | In a large non stick frying pan, heat 2 tbsp of canola oil oil over medium high heat. Shake excess cornstarch off chicken pieces and transfer to frying pan. Pan-fry for about 5-7 minutes, flipping pieces occasionally, until cooked through and golden brown. Remove chicken from pan and set aside. |
3. | Meanwhile, in a small bowl whisk together curry powder and coconut milk |
4. | In the same pan, heat remaining canola oil and add 1/2 of green onions and sauté for one minute, until softened. Add garlic and ginger and sauté for an additional 30 seconds. Slowly add coconut milk and curry mixture. Bring to a boil and reduce heat to a simmer. |
5. | Add mango pieces and simmer for another 2 minutes. Add chicken pieces and cook until warmed through, about one minute. Turn off heat, add lime juice and stir to combine. |
6. | Top with remaining green onions and toasted cashews. Serve immediately over rice, garnished with a drizzle of sriracha and chopped cilantro if desired. |
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