Mango Chicken Curry

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   1) Heat 2 tbsp. oil in a large saute pan over med. heat. Add onions and cook, stirring occasionally, until soft, about 5 mins. Add red bell pepper and another tablespoon oil, cook 2 more mins. Add curry and cumin, cook for 3 more mins. Add more oil if necasary. Add ginger and garlic, cook 1 min. more.

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   2) Add vinegar, water, and 1/2 chopped mango to pan. Increase heat to a boil, then reduce to maintain a low boil, stirring occasionally.

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   remove pan from heat. Scoop sauce into a blender, and pulse until smooth. Return sauce to pan.

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   3) Add chicken and raisins to the pan. Return to a low simmer. Cover the pan and cook for 8-10 mins until chicken is just cooked through.

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   4) Add remaining mango to the pan. Stir in cream. Let cook for a min. or two, uncovered. DON'T LET BOIL! Or cream will curdle. Adjust seasonings. If too sweet, add vinegar. If not sweet enough, add sugar. Add salt and pepper to taste.

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   5) Serve with rice and garnish with cilantro. Serves 4

No additional tips available.