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Heat oil in pan. Add onion & cook for 5 minutes or until soft. Add capsicum & cook for 2 minutes. Add curry, cumin, ginger & garlic, cook for 1 minute.
Add vinegar, water & ½ of the chopped mangoes, increase heat & bring to boil. Lower heat and simmer for 15 minutes stirring occasionally. Remove from heat and puree with blender. Return to pan.
Add chicken to pan & return to a low simmer. Cover pan and cook for 8 to 10 minutes.
Add remaining mango to pan & stir in cream. Cook on a very low tempreture for 1 to 2 minutes. Do not allow to boil.
Serve with rice.
Instead of using 2 mangos it is possible to use 1 large can of mangos. Use the syrup in the can instead of adding water, the result will be a sweeter but less tangy puree. Add curry powder to taste.
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