Mango Curry with Vegetables and Chicken
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Mango Curry with Vegetables and Chicken
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This light and slightly sweet mango curry brings vegetables and chicken into the mix, making for a wonderful sweet and slightly spicy Indian style curry.
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Ingredients
- 1 tsp oil
- ½ red onion, chopped
- ½ tsp garlic powder
- 3 potatoes, unpeeled, diced
- 2 carrots, diced
- 2 ½ Tbsp curry powder
- 1 Tbsp brown sugar
- 2 tsp cumin
- ½ tsp salt
- 1 c water
- 1 green pepper, sliced
- 1 c broccoli, chopped (fresh or frozen and thawed)
- 1 mango, diced
- 1 ½ c cooked chicken breast, diced
- ¼ c PLAIN yogurt
- 1 c rice
- 1 ¾ c water
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Instructions
- In a large, non-stick frying pan, heat oil over medium high heat. Add onion and garlic, and sauté until onion begins to soften.
- Add green peppers, diced potatoes, and carrots. Add in curry powder, brown sugar, cumin, and salt. Mix well.
- Pour 1c water over the ingredients in the pan. Cover and simmer 10 minutes over medium heat.
- Uncover, and simmer an additional 10-15 minutes or until potatoes and carrots are tender and liquid has been mostly reduced. (Add additional water if needed.)
- While your curry in simmering, make your rice. Mix together 1 3/4 c water and rice in a small saucepan. Cover and bring to a simmer. Reduce heat to low and simmer 15 min. Remove saucepan from heat and let rice set 5 minutes (without lifting the lid) before serving.
- (Back to the curry.) When your potatoes and carrots are tender, add the green pepper, broccoli, mango, and chicken. Cook for 5-7 minutes until everything is heated through and the chicken is cooked.
- Off of the heat, mix in yogurt.
- Serve over rice.
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