Spicy Indian Chicken and Mango Curry
2 mango (medium, peeled and sliced, divided)
10 ozs coconut milk
4 tsps vegetable oil
4 tsps curry paste (spicy)
14 ozs boneless skinless chicken breast halves (cut into cubes)
4 shallots (medium, sliced)
1 english cucumber (large, seeded and sliced.)
1. Place half of the mango slices into the bowl of a blender with the coconut milk. Blend until smooth and reserve for later.
2. Heat the oil in a large pot over medium-high heat. Stir in the curry paste, and cook until fragrant, about 1 minute. Add the chicken and shallot; cook until the chicken is done and the shallots have softened, about 5 minutes. Pour in the mango puree, and cook until heated through. 3. To serve, stir in the remaining mango slices and cucumber.
Credit:yummly website and allrecipes.com.