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Spicy Indian Chicken and Mango Curry |
I love Indian food, this recipe developed after falling in love with the dish at a small family owned Indian restaurant near my home. After tweaking a few things, I think I have come up with a great copy-cat version. The curry paste can easily be substituted with the mild version for those with more sensitive palates. Serve over Basmati rice. I hope it meets your liking. Enjoy!
Ingredients :
- 2 mediums mangoes, peeled and sliced, divided
- 1 (10 ounce) can coconut milk
- 4 teaspoons vegetable oil
- 4 teaspoons spicy curry paste
- 14 ounces skinless, boneless chicken breast halves - cut into cubes
- 4 mediums shallots, sliced
- 1 large English cucumber, seeded and sliced
Instructions :
Prep : 25M | Cook : 4 M | Ready in : 35M |
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Notes :
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