Mango Chicken Curry

2 T. olive oil 

1 red onion, diced 

1 red bell pepper, diced

2 garlic cloves, diced 

1 T. grated fresh ginger

2 T. curry powder 

1 t. salt 

1/8 t cayenne pepper 

4 c. chicken broth, divided

2 roma tomatoes, diced

 1 mango, pitted and diced 

1 T. fresh lime juice 

1 T. fresh cilantro, chopped 

3 T. fresh basil, chopped 

2 lb boneless, skinless chicken breasts, cut into small pieces

¼ c. flour 

Add olive oil to a large (Dutch oven type) pan and sauté onion and bell pepper until tender. Add garlic, ginger, and powdered spices. Sauté for a minute more. Add 3 cups of the chicken broth and everything else except the flour. Cook at a simmer until chicken is tender and broth is reduced by one-fourth. Combine flour with the remaining cup of broth and slowly stir into the curry, continuing to cook until the mixture thickens. Serve over rice.

Cooks Note: This curry is sooo good. It’s a warm, comforting, healthy winter food which is equally good plain or served over rice. And it is mild enough that a former curry hater (like myself) can fall in love with it. It is also an example of one of those “fussy” recipes that took me forever to make the first time. Thankfully, I found that I could simplify it considerably, with no noticeable taste difference. Also, it freezes well, so make extra for days when you don’t have time to cook.