Chicken Curry is a comfort food that is unlike many other comfort foods as it is quick to make, low-fat and low sodium. The chicken is lean and baked. Use chicken breasts to be even a bit more lean’ The mango provides the flavor to make the creamy curry sauce in this dish so luscious!
I love dishes that are different, healthy, and fast to prepare so this fits the bill. Served over rice or couscous even a ‘normal’ portion is filling and satisfying. If you have had curry before and think you are not a fan of it try this recipe. Often curry ends up being a tad mushy which never is appealing. Mango-Chicken Curry is chunky ad satisfying. I hope it will be something you will make again and again!
1 large mango, very ripe
2 cups baked chicken, cut in-inch cubes
1 cup fat-free chicken stock
1 cup fat-free milk
1/4 cup tomato puree
1/4 cup orange juice
1 tsp black pepper
1/2 tsp cumin
1 teaspoon celery salt (If eliminating salt, use celery seed)
1 teaspoon ground mustard
1/2 teaspoon cinnamon
1/4 to 1/2 tsp red paper flakes
3 whole green onions, cut 1-inch pieces, tops and all
1 cup zucchini – cut in 1-inch pieces
1 1/2 cup peeled and chopped sweet potatoes, cut in 1 – inch pieces
1 tablespoon peanut oil
*optional: 2 tablespoons rasins
Peel mango and scrape as much fruit as you can from pit. Place in blender with stock, orange juice, and tomato puree. Blend just until smooth. Heat peanut oil in pan and stir in cooked chicken just to warm. Add vegetables and cook on medium heat, covered for 4 minutes, stirring frequently. Add a bit more oil, up to 2 tablespoons if pan becomes dry. Reduce heat to medium-low and stir in milk. Add liquids you have blended together and all the spices. Heat through, stirring frequently. Serve over mint-rice or couscous.