recipe: mango chicken curry

din din yesterday, tweaked from Mango Chicken Curry at allrecipes.com. the reviews from allrecipes on the original recipe were mixed, but all the ingredients seemed scrumptious so what the hell.

ingredients list:
- 3/4 cup chopped onion
- 1 red pepper, diced
- 2 cloves minced garlic
- 2 tbsp olive oil
- 2 boneless chicken breast halves, diced
- 1 tbsp curry powder
- 2 tsp minced fresh gingerroot
- 1/2 tsp cumin
- 1/8 tsp cayenne pepper
- 1/4 tsp chili oil
- 1 chopped peeled mango
- 1 can coconut milk (remembering to shake well!)
- 2 tbsp tomato paste
- 2-3 servings hot cooked rice
- salt, pepper, & garlic powder


to make: season chicken with salt, pepper, & garlic powder then sautee in olive oil on medium-high heat for (about) 3 min per side. when cooked, remove from pan and set aside on a warm plate. sautee onion, pepper, and garlic until soft. add in curry powder, ginger, cumin, cayanne, and chili oil and cook for an additional 2 minutes. add in chicken, then stir in coconut milk, mango, and tomato paste. bring to a boil, then simmer for 10-15 minutes. add cornstarch if needed to thicken sauce.


there were mixed reviews on this one at home, all directly proportional to the individual's love of curry (with the curry lover loving this most). since i'm a medium curry lover, i loved this medium high. the spice was just nice, but i was expecting a little more sweetness from all of the coconut milk & mango (as with the thai food, i NEED sweet & spicy mix). next time i think i'll add in something more potent with the coconut milk... maybe mango or agave nectar? or just a touch of straight sugar? also... will not use a white spoon to stir this... it's stained a horrifying yellow from the curryness, like nuclear highlighter juice. rating... 5.5 ****~?