This is one of the recipes I made during my India Week, during the covid-19 pandemic and quarantine. I don’t know that it’s very authentic; and it made the house stink of curry in an unpleasant way. But the dish itself was pretty tasty, and easy to make – despite the long list of ingredients.
1/4 t cayenne
1 T curry powder
1 lb chicken breasts, cut into 1″ pieces
2T canola oil
1/4 c chopped shallot (about a medium shallot)
1 whole red pepper, chopped
2 t minced garlic
1 T minced ginger
4c chicken stock (or replace 1c with a can of coconut milk)
1/4 c raisins
1 small can diced tomatoes, liquid drained
1 large mango, chopped
1T fresh lime juice
3T fresh cilantro, chopped
3T fresh basil (or 1T dried)
Combine the flour, salt, cayenne and curry and use it to dust the chicken pieces. Heat the oil in a pan and brown the chicken, about 4 minutes. Remove chicken to a bowl.
Saute bell pepper in the same pan til translucent; add aromatics and cook til fragrant. Stir in the chicken stock, scraping up the bits on the bottom of the pan. Add the tomatoes and raisins, then allow liquid to cook down until reduced by 1/3.
Add the chicken back to the pan, along with remaining ingredients, including coconut milk if you’re using that. Simmer until chicken is done, 5 minutes or so.
Serve over basmati rice, or with naan.