i was so happy to read all of the feedback you left on the last post. it really is so helpful and i love hearing how the recipes are being perceived by you as it can be hard to tell from our one sided perspective. it’s also really nice to hear that you’ve made something and loved it. that’s the ultimate compliment. so keep the feedback/questions/concerns coming, we’re listening! i love curry, i generally make it using the bottled sauce from Trader Joe’s but Ivan promised that this version was almost as easy and he was right. it’s also nice to be able to adjust the seasonings to your desired spicy level and ultimately you end up saving money buying the spices and using canned coconut milk. he made the sauce in a blender and then let it gently simmer over the veggies and chicken. it was delicious and not too mango-y for those who don’t like it sweet. the steps are simple – cook the rice, boil the potatoes, brown the chicken + veggies, blend the sauce + combined everything together! – joanie
recipe adapted from carlsbad cravings
what you’ll need:
• 1 cup frozen mango cubed
• 1 cup salsa verde (from the jar)
• 1 teaspoon paprika
• 1 teaspoon chili powder
• 1/2 teaspoon cayenne powder
• 1 teaspoon curry powder (Trader Joe’s)
• 2 tablespoons coconut sugar
• 1 can full fat coconut milk
• 2-3 chicken breasts thinly sliced
• 3 red skinned potatoes cubed
• 1 cup basmati rice
• olive oil
• 3 bell peppers thinly sliced (red and yellow)
• 2 teaspoons salt
• 2 limes (garnish)
• cilantro (garnish)
how to make:
• in a small sauce pan heat 1 tablespoon olive oil on medium heat. lightly toast basmati rice about 1-2 minutes. cover with 2 cups water and bring to a simmer. cook for 15 minutes or until water has dissolved and rice is cooked and fluffy. set aside
• in another sauce pan, bring 4 cups of water to a boil and add the red skinned potatoes. cook for 10-15 until potatoes are tender. drain and set aside.
• in a large pan heat 2-3 tablespoons of olive oil on medium heat. cook the chicken and the bell peppers for about 4 minutes on each side. turn heat on low.
• to make the curry, combine the mango, salsa verde, paprika, chili powder, cayenne, curry powder, coconut sugar and coconut milk and salt in a blender. blend until smooth. pour the curry over the chicken and peppers. mix in the potatoes and cook for an additional 10-15 minutes.
serve with basmati rice, limes and garnish with cilantro. we also served ours with naan (trader joe’s has a great one!).