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mango chicken curry

July 30, 2008

Inspired by this Dinner with Julie post, I made chicken curry tonight.   Now, I’m a bit afraid of curry and usually cheat with jars of Patak curry sauce.  Tonight I was a bit braver, and used one jar of Mango Chicken Curry, with additions.  It is still fake curry.  But I’m getting closer to true curry.

Mango Chicken Curry

5 boneless skinless chicken thighs, cut into chunks
olive oil
1 jar Mango Chicken Curry sauce
1/2 can coconut milk
3 diced tomatoes
1/4 diced red onion
garam masala spice mix
1/2 cup sour cream
1 chopped mango
1/4 cup chopped cilantro

Brown chicken thigh pieces in olive oil.  In a saucepan, combine jar of curry sauce, coconut milk, onions, tomatoes and spice and cook for ten minutes over medium low.  Add to chicken thighs.  Five minutes before serving, add mango and sour cream.  Sprinkle chopped cilantro on top.

Serve with basmati rice and naan.


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