Mango Curry Chicken

🧂 Ingredients

• 1/2 cup all-purpose flour
• 2 tbsp curry powder
• 1 tsp kosher salt
• 1/4 tsp cayenne pepper

  more if you prefer
• 3 lbs chicken

  this can be a whole roasting chicken cut into pieces, or 8-10 bone-in pieces of chicken or 2 1/2 pounds of chicken breast cut into large chunks
• 3 tbsp vegetable oil
• 1 whole Spanish onion
• 1 whole red bell pepper

  seeded and sliced
• 2 cloves garlic

  minced
• 1 tbsp minced ginger root
• 4 cups chicken broth
• 2 cups mango

  diced
• 1 cup roma tomato

  diced
• 1/4 cup currants

  raisins, chopped dried figs or apricots will work too
• 1/4 cup lime juice

  freshly squeezed
• 3 tbsp fresh chopped cilantro

  for garnish
• 3 tbsp fresh chopped basil

  for garnish
• 3 tbsp shredded raw coconut toasted

  for garnish

Instructions

• 1 In a gallon sized zip-loc bag (or a pie plate works too) add flour, salt,
  cayenne pepper, and curry powder.
• 2 If you have a whole chicken cut into 8-10 pieces. I usually cut each breast into
  two pieces. Dry with paper towel.
  
  Chicken can be purchased in pieces, pat dry.
  
  If you prefer to only use boneless skinless chicken breast, you will need 2 1/2
  pounds of chicken cut into large chunks.
• 3 Prep all the vegetables. Cut onion, pepper, tomato, and mango. Mince garlic.
  Grate or chop ginger. Squeeze lime juice into measuring cup. Chop garnishes. Now
  you are ready to assemble your dish.
• 4 Place the large dutch oven on stove top and add 1 1/2 tbsp oil. Turn heat to
  medium low. Dredge chicken pieces in flour and spice mixture. When oil starts to
  smoke add pieces of chicken to pan, being careful not to crowd the pan, brown
  pieces on both sides, then remove to a plate. Repeat this until all of the
  chicken has been browned.
  
  *reserve any flour spice mixture for thickening the gravy at the end
• 5 Now add the last 1 1/2 tbsp of oil to the pan add onions and pepper. Saute'
  vegetables and use a wooden spoon or spatula to scrape up any of the browned
  bits from cooking the chicken. Cook onion and pepper pieces for about 2 minutes
  then add in garlic and ginger.
• 6 Place chicken back in pan in an even layer over the aromatics. Pour all four
  cups of chicken broth over the chicken place lid on pot and cook for 30 minutes.
• 7 After 30 minutes add currants/raisins, mangos, and tomato. Gently stir to
  combine. If the gravy around the chicken hasn't thickened at all, sprinkle 1-2
  tablespoons of the flour mixture lightly over all the ingredients and stir
  around until you can't see any flour. Place the cover back on the pot and cook
  for an additional 30 minutes or until the chicken is falling off the bone.
  
  *If you use boneless chunks of chicken the cooking time will be cut in half.
• 8 Remove from stove top and add lime juice. Just before serving garnish with
  cilantro, basil, and coconut. You can also leave these on the side for your
  guest to add as they like.
• 9 Serve with rice and a green salad.

Nutrition Info