Mango Curry Chicken

• 1/2 cups All-purpose Flour
• 2 Tablespoons Curry Powder
• 1 teaspoon Kosher Salt
• 1/4 teaspoons Cayenne Pepper
• 2- 1/2 pounds Boneless Chicken Cut Into Large Chunks
• 2 Tablespoons Vegetable Oil
• 1 whole White Onion, Diced
• 1 whole Red Bell Pepper, Seeded And Diced
• 2 cloves Garlic, Minced
• 1 Tablespoon Minced Ginger Root
• 4 cups Chicken Broth
• 1/4 cups Currants
• 3 whole Roma Tomatoes, Cut Into Cubes
• 1 whole Mango Pitted And Diced
• 1 Tablespoon Lime Juice
• 3 Tablespoons Fresh Chopped Cilantro
• 3 Tablespoons Fresh Chopped Basil
• 3 Tablespoons Toasted Raw Coconut (optional For Garnish)

1. Place the flour, curry powder, salt and cayenne pepper, if desired, in a bowl.
2. Mix to combine, add the chicken and toss until the chicken is dusted with the mixture.
3. Place a large skillet over medium-high heat and when it is hot, add the oil.
4. Add the chicken.
5. Cook until chicken pieces are browned, about 3 minutes.
6. When all chicken pieces are browned, remove from the pan.
7. Reheat the skillet and add the onion and pepper, garlic, and ginger.
8. Cook until the onion is golden, about 4 minutes.
9. Return the chicken to the skillet, lower the heat to low, and add the chicken broth.
10. Cook until the liquid has reduced by a quarter.
11. Add the currants, tomatoes and the mango and cook until they are heated through, about 10 minutes.
12. Take off heat and add the lime juice.
13. Transfer to a heated serving platter and serve immediately.
14. Garnish with cilantro, basil, and coconut.

allpurpose, curry, kosher salt, cayenne pepper, chicken, vegetable oil, white onion, red bell pepper, garlic, ginger root, chicken broth, currants, tomatoes, mango, lime juice, fresh chopped cilantro, basil, coconut

Taken from tastykitchen.com/recipes/main-courses/mango-curry-chicken/ (may not work)