Asian Recipe : Spicy Indian Chicken and Mango Curry

I love Indian food, this recipe developed after falling in love with the dish at a small family owned Indian restaurant near my home. After tweaking a few things, I think I have come up with a great copy-cat version. The curry paste can easily be substituted with the mild version for those with more sensitive palates. Serve over Basmati rice. I hope it meets your liking. Enjoy!

Ingredients

• 2 medium mangoes, peeled and sliced, divided
• 1 (10 ounce) can coconut milk
• 4 teaspoons vegetable oil
• 4 teaspoons spicy curry paste
• 14 ounces skinless, boneless chicken breast halves - cut into cubes
• 4 medium shallots, sliced
• 1 large English cucumber, seeded and sliced

Cooking Directions

1. Place half of the mango slices into the bowl of a blender with the coconut milk. Blend until smooth and reserve for later.
2. Heat the oil in a large pot over medium-high heat. Stir in the curry paste, and cook until fragrant, about 1 minute. Add the chicken and shallot; cook until the chicken is done and the shallots have softened, about 5 minutes. Pour in the mango puree, and cook until heated through. To serve, stir in the remaining mango slices and cucumber.

Nutrition Facts

• calories397.8
• carbohydrateContent31.1 g
• cholesterolContent57.7 mg
• fatContent20.4 g
• fiberContent3.3 g
• proteinContent26.5 g
• saturatedFatContent13.7 g
• sodiumContent178.7 mg
• sugarContent18.4 g