If you haven’t snatched up a copy of Shauna Niequist’s book Bread and Wine you are missing out.
It was one of my “things I’m loving lately” in this post and I’ve picked it up countless times since.
Shauna’s writing is so very heartfelt and sincere. She feels like the best friend you haven’t yet met, and her recipes are the bomb dot com.
I’ve already made her blueberry crisp twice (well only once I suppose, because the second time I turned it into peach crisp). The topping is wonderful and relatively guilt free because it doesn’t contain any wheat, sugar or butter! I substituted coconut oil for the olive oil and adored the subtle coconut flavor it gave.
Mmmm.
Now I’m drooling.
But back to this curry!
Not before sharing a couple of total fan-girl-stalker pictures that I took of her at the Influence conference :)
I would have LOVED to hear her speak, but her session was exclusive to Influence Network members and I am sadly not a member :(
I also would have LOVED to get my book signed, but I was a dunce who didn’t realize she was going to be at the conference so I didn’t pack my copy! Boo.
But I digress…
She’s amazing. Her book is amazing. This mango chicken curry is amazing.
It requires some prep work, but it’s really just chopping up a bunch of stuff.
Just getting all the ingredients ready for the pan gets me excited about this dish! The smells are incredible and the colors are stunning. I mean take a look at these veggies…
And this fantastically crispy chicken ready to be added back to the pan after the veggies cooked down a little…
The process of making this dish is therapeutic. Chopping, sautéing, simmering, stirring, tasting.
Pure delight.
And the result is The BEST Mango Chicken Curry I’ve had. A little sweet, a lot savory and just a hint spicy, this meal is a party for your tastebuds.
Paired with a simple green salad and some fresh pita bread or naan (as Shauna recommends) and you have yourself a show-stopping meal to serve to company.
Step #1 buy the book!
Step #2 make this dish!
You’ll be happy you did :)
*I modified the original recipe slightly by using coconut oil, less chicken, and more garlic.
**You can easily make this recipe paleo-friendly by subbing coconut flour for the all-purpose flour and serving it over cauliflower rice instead of white or brown rice!
- ¼ cup all-purpose flour (or coconut flour to make it paleo)
- 2 tbsp curry powder
- 1 tsp kosher salt
- ¼ tsp cayenne pepper
- 2-4 tbsp coconut oil
- 1-1.5 lbs chicken breasts, diced
- 4 garlic cloves, minced
- 1 red onion, chopped
- 1 tbsp fresh ginger, minced
- 1 red bell pepper, chopped
- 4 cups chicken broth
- ¼ cups raisins
- 2 roma tomatoes, diced
- 1 mango, pitted and diced
- 1 tbsp fresh lime juice (approx ½ a lime)
- 3 tbsp fresh cilantro, chopped
- 3 tbsp fresh basil, chopped
- 2 cups dry rice (white or brown) prepared according to package directions
- Mix together flour, curry powder, salt and pepper. Cut chicken into small pieces, and toss with mixture until each piece is well coated.
- Heat 2-3 tbsp coconut oil over medium heat until a drop of water fizzles (adding meat to oil that's not hot enough causes the meat to be greasy!)
- Cook chicken pieces just until brown and crispy (only a few minutes, it's ok if it's not fully cooked!) Set aside.
- If pan seems dry, add a little more coconut oil and let it heat back up. Combine onion and red pepper in pan and cook until onion is softened (about 4-5 min). Add ginger and garlic and cook for another 2 minutes, watching carefully to make sure the garlic doesn't burn.
- Add chicken back to the pan and lower heat.
- Add 4 cups chicken broth. Simmer until the broth reduces by about ¼. This takes some time...
- Add raisins, tomatoes, and mango until they are heated through.
- Remove from heat, and stir in lime juice, cilantro and basil.
- Serve over rice (or cauliflower rice to make it paleo!)
