Mango Chicken Curry
|Chicken||1 Pound, cut into bite sized pieces|
|Onion||1 , chopped|
|Red bell pepper||1 , chopped|
|Garlic||2 Clove (10 gm), chopped|
|Ginger||1 Inch, grated (thumb-size piece)|
|Green chili pepper||1 , chopped|
|Curry powder||1 Tablespoon|
|Tomato||1 , chopped|
|Chicken stock||1⁄2 Cup (8 tbs)|
|Mango||1 , pureed|
|Mango||1 , diced|
|Cilantro||1⁄4 Cup (4 tbs), chopped|
Heat the oil in a pan.
Brown the chicken and set aside.
Melt the butter in the same pan.
Add the onions and red pepper and cook until the onions are translucent.
Add the garlic, ginger and green chili pepper and stir.
Add the curry powder and let cook for a few minutes.
Add the tomato, chicken stock, pureed mango and yogurt and bring to a boil and simmer for a few minutes.
Add the mango and cilantro and remove from the heat.