I have to apologize for the terrible pictures of this, but I was too hungry and didn’t realize quite how bad they were until it was too late! Despite that, this recipe is too good not to share. I love Indian because it is so easy. Once you have all the spices it only takes a little bit to add a lot of flavor to dishes. I got the recipe from this site.
Warning: I was told by a friend that I smelled like Indian food a few hours after I made this so probably don’t hang out in the kitchen while it is cooking like I did!
Mango Curry Chicken
1 lb. chicken thighs
1 T. curry powder
1 slab butter
8 garlic cloves, peeled and smashed
Mango-I used a half package of frozen mango from Trader Joe’s
A large glass of white wine-I used Two Buck Chuck Chardonnay from Trader Joe’s
Coat the chicken lightly with olive oil, then season with salt, pepper, and curry. Heat a little more olive oil in a large frying pan on medium-high heat, then add the butter. When the butter gets foamy, add the chicken. Cook until it starts to pale, then add in garlic. Turn down to low-medium (should be gently sizzling) and cover with lid. Cook for 20 minutes, then flip over and cook 20 more.
When the chicken is done, take it out of the pan and add in the wine, mango, and parsley. I let it simmer for about 5 minutes because the mango was still a little frozen.
When done, pour over chicken and serve! I ate it with sweet potato fries, which I thought was a good combo!