2 tablespoons yellow curry powder (Penzeys sweet is great)
1/2 teaspoon ground cumin
2 mangos, peeled and diced
2 tablespoons cider or white vinegar
1 1/4 cup water
1 1/4 pounds skinless boneless chicken thighs or breasts cut into 1 inch pieces
1/3 cup golden raisins
1/2 cup heavy cream (substitute all with coconut milk for the nondairy)
salt and pepper
cilantro for garnish
Directions
1 Heat 2 Tbsp oil in a large saut?pan over medium heat. Add onions and cook, stirring occasionally, until soft, about 5 minutes. Add the red bell pepper and another tablespoon of oil, cook for a couple more minutes. Add the curry powder and cumin, cook for a few more minutes. The spices will absorb some of the oil, so if anything begins to stick too much to the bottom of the pan, add a little more oil to the pan. Add the ginger and garlic, cook for one minute more.
2 Add the vinegar, water, and a 1/2 of the chopped mango to the pan. Increase the heat and bring to a boil, then lower the heat to maintain a low simmer for about 15 minutes, stirring occasionally. Remove pan from heat. Scoop the sauce into a blender. Puree the sauce, pulsing until smooth. Return the sauce to the pan.
3 Add chicken pieces and raisins to the pan. Return to a low simmer. Cover the pan and let cook for 8-10 minutes. Chicken should be just cooked through. Use a knife to cut open the largest piece to check.
4 Add remaining mango pieces to the pan. Stir in the cream. Let cook at a very low temperature for another minute or two, uncovered. Do not let boil! Or the cream may curdle. Adjust seasonings. If a little too sweet, add a little more vinegar. If not sweet enough, you can add a dash of sugar. Add salt and pepper to taste.