Coconut Chicken Curry with Mango

Coconut Chicken Curry with
Vegetables & Fresh Mango as a Garnish, Over Rice
My Own Recipe

I've eaten or prepared chicken curry dishes 100's of times in my life, but tonight is the first I've fixed this particular recipe. I wanted a curry recipe with potatoes & I'm aware some people may find that odd but you'll find many Asian curry recipes with potatoes and you won't believe how good it is. I looked at 6-8 different Chinese Chicken Curry recipes with potatoes, (including YouTube) and took ingredients from each one. It was the best Chicken Curry I've ever tasted or made and believe me, I've had just about every kind of chicken curry out there, including the recipe I have here on my blog that my mom learned to fix when we lived in the Philippines (1956-1959). This curry recipe is my all time favorite now and I doubt I'll ever make it any other way from now on. It's that good! This is a hearty meal and is good enough for guests. They will be impressed.

Mary Jane's Coconut Curry Chicken

Serves 5-6 People - depending on the portion Sizes (see notes below to double the sauce)

Ingredients

2 chicken breasts (about 3 cups) sliced thin, against the grain (2" pieces)

1 Tb baking soda for tenderizing 

*Note - see below to tenderize chicken. This step is not essential, but believe me it only takes about 1 minute more to do this and it makes a huge difference. You won't believe how tender the chicken will be!

1-2 tbs avocado oil, coconut oil or any other oil 

1-2 cups white potatoes, peeled & cubed

½-¾ cups carrots, chopped

1-1½ cups onions, sliced

1 can water chestnuts, sliced

1½ tbs yellow curry powder

1½ cups chicken broth

½-¾ cup fresh green peas (or frozen)

2/3 cup fresh or frozen green beans, cut in 1½" pieces (you can substitute fresh pea pods)

½ sweet red bell pepper OR green bell pepper, sliced or cut in 1" cubes

1 tsp soy sauce, tamarni or coconut aminos - (GF)

1-2 tsps white sugar

½ tsp garlic powder

¼ tsp powdered ginger

1 -13.5 oz can coconut milk (full fat-not lite)

White pepper powder 

1 tb cornstarch + 1½ -2 tbs cold water mixed together for thickening at the end

Garnish for Top

Chopped green onions

Fresh mango, cut into small cubes 

*Note - you can put the mango on top or even mix it in with the other ingredients, right before serving, as I've seen in restaurants. Do not cook it.

*Cooked rice - my favorite is basmati (I put this on to cook first)

*To Tenderize the Chicken*

After slicing the chicken into thin pieces, place it in a bowl & add 1 Tb baking soda or cornstarch. Mix til coated. If you have some Chinese Shooshing wine, add about a tsp & mix it in. If you don't have it don't worry, it probably won't make any difference. Let this set for at least 15 mins while you cut up the vegetables. After that, rinse the chicken 2-3 times to remove the baking soda. If it's not rinsed you'll taste the baking soda!

Curry Chicken made with Coconut Milk and Mango as a Garnish

Heat oil on med hi in large frying pan or wok. Add rinsed chicken & saute till ½ done. Remove from pan & set aside. Add cubed potatoes & carrots to wok & saute while frying for 5 mins; add more oil if needed. Do not remove potatoes or carrots from pan. (We're just partially cooking them bc they will continue to cook with rest of ingredients). Add  onions, water chestnuts & curry powder; fry for 2-3 mins. Add chicken broth, ginger, garlic powder, soy sauce & sugar. Add fresh peas & green beans (if using) Put chicken back into pan. Heat for a few minutes. Turn heat down and add coconut milk; heat til chicken is done. Add red bell pepper & salt to taste. Add white pepper if you like a little heat. 

To thicken sauce, add the cornstarch slurry (1Tb cornstarch+1½Tb cold water mixed) & stir sauce til slightly thickened. Taste the sauce to see if you need to add more spices to your taste.

*Note* Some people might want to add the mango mixed into the dish, because I've had it that way in restaurants.

Serve over rice. You can add mango, green onions to top. Even peanuts or cashews would be good with this. I love it! 

*Note* If your family likes a lot of sauce, you can make more by doubling the following to the pan.

Double these amounts as you add the ingredients for the sauce: curry, chicken broth, soy sauce, white sugar, garlic powder, ginger, coconut milk. At the end of cooking, to thicken sauce, double the cornstarch slurry and add to the pan.