Mango Chicken Chili
Sweet and hot flavors combine to make this simple-to-make dish both unusual and exciting.
INGREDIENTS | SERVES 4
2 tablespoons vegetable oil
2 tablespoons Mussamen curry paste
1 onion, sliced
1 green bell pepper, sliced
1 jalapeño or other hot pepper, minced
1 (14-ounce) can coconut milk
½ cup chicken broth
1 teaspoon lime zest
2 firm-ripe mangoes, diced
4 boneless chicken breast halves, cut in large pieces
½ cup cilantro, minced
Salt to taste
In a heavy saucepan or Dutch oven, heat oil over medium-high heat. Add curry paste; sauté 1 minute.
Add onion, bell pepper, and jalapeño pepper; sauté 3 minutes longer.
Slowly stir in coconut milk and broth; reduce heat to medium. Simmer 10 minutes.
Add lime zest, mangoes, and chicken breast; continue simmering until chicken is cooked, about 10–15 minutes.
Stir in cilantro and salt; remove from heat. Serve with jasmine rice.
Mango Madness
Mangoes are among the oldest-known cultivated fruits. Although only a few varieties appear in markets, scientists have cataloged more than 1,000 varieties. The tree fruit — which can be used interchangeably with peaches and nectarines in many recipes — originated in India and now grows in semitropical regions throughout the world. To dice a mango, slice the “cheeks” of the fruit from either side of the large center seed. Score the flesh diagonally with a sharp knife, then pull back on the leathery peel. The cubes will pop up and can be sliced off the peel easily.
