HungryBastard.com

Still on our Indian food kick it seems. We tried this our which was a mixture of a few different recipe ideas. While we love the salad I don’t know if it was a perfect match with the mango curry. Overall though we enjoyed the dish very much. We will probably continue to experiment with yogurt marinades (Masalas) as they are quite tasty!

Ingredients:

• 3 medium mangoes, peeled and sliced, divided
• 1 (15 ounce) can coconut milk
• 4 teaspoons olive oil
• 1 tbsp. + 4 tsp. spicy red curry paste (Indian or Thai curry past works great)
• 1 1/2 lb. boneless chicken breast halves - cut into cubes
• 4 medium shallots, chopped
• 1 large cucumber,seeded and sliced
• 1 1/4 c. plain yogurt
• 2-3 garlic cloves, minced
• 1 tsp. kosher salt
• 1/4 c. chopped cilantro, for garnish
• 2 c. Jasmine Rice, prepared (we do ours in a rice cooker and it turns out perfect)

Directions:

1. Place slices of two mango’s into the blender with yogurt, garlic, 1 tbsp. of red curry paste and kosher salt. Blend until smooth. Using half of the puree, and place chicken chunks into the marinade for at least an hour (the longer the better). Reserve the remaining puree in a bowl in the refrigerator.
2. After the chicken has marinaded for at least an hour, skewer the chicken and barbecue until almost done (they can still be pink in the middle).
3. If you haven’t already, begin preparing your jasmine rice.
4. Heat the oil in a large skillet over medium-high heat. Stir in the shallots and cook until tender. Once tender, add in 4 tsp. of curry paste and stir for about 1 minute (until fragrant).
5. Add the coconut milk, mango puree and chicken pieces; cook for about 20-25 minutes on medium-low heat. Stir in the remaining mango slices, cucumber and then serve over prepared Jasmine Rice. Sprinkle with cilantro.