Mango Chicken Curry

• substitute all or partially
• with coconut milk)

1. 1) Heat 2 tbsp. oil in a large saute pan over med. heat. Add onions and cook, stirring occasionally, until soft, about 5 mins. Add red bell pepper and another tablespoon oil, cook 2 more mins. Add curry and cumin, cook for 3 more mins. Add more oil if necasary. Add ginger and garlic, cook 1 min. more.
2. 2) Add vinegar, water, and 1/2 chopped mango to pan. Increase heat to a boil, then reduce to maintain a low boil, stirring occasionally.
3. remove pan from heat. Scoop sauce into a blender, and pulse until smooth. Return sauce to pan.
4. 3) Add chicken and raisins to the pan. Return to a low simmer. Cover the pan and cook for 8-10 mins until chicken is just cooked through.
5. 4) Add remaining mango to the pan. Stir in cream. Let cook for a min. or two, uncovered. DON'T LET BOIL! Or cream will curdle. Adjust seasonings. If too sweet, add vinegar. If not sweet enough, add sugar. Add salt and pepper to taste.
6. 5) Serve with rice and garnish with cilantro. Serves 4

substitute, coconut milk

Taken from www.epicurious.com/recipes/member/views/mango-chicken-curry-1269333 (may not work)