When I first started dating my husband he was really excited for me to meet his friend Mike. Mike was a great guy, really friendly and smart and we hit it off right away. One night Mike asked us over for dinner. My husband was all for it and told me Mike was going to make us his famous Mango Chicken Curry. At first I was all "Seriously? Not frozen pizza or a bottle of marinara poured over pasta?", the usual single 20-something guy's cooking staples. And then I was all "Really? YOU like curry? The guy who eats almost nothing adventurous?". I had to say yes because I had to see these two phenomena for myself.
I went right from work to Mike's apartment and got there before my husband-to-be, so Mike let me watch him make his curry dish. I was really impressed with the fact that he didn't have to read a recipe, and even more impressed that it was so freakin' good (I have to admit, wasn't a big curry fan up until this point)! My future husband ate 2 plates of dinner and I knew I had to add Mike's famous curry dish to our repertoire. What I really like about this dish is that there is a nice balance of spice and sweet and all the ingredients can be easily found at any grocery store.
So Mike Lamont, thank you for teaching me how to make this. I'm sure along the way somewhere I changed some ingredient quantities because I never wrote down the original recipe, and have been making it from memory for almost 10 years, but Jason still eats 2 plates of it so I must be close!
Mango Chicken Curry
1-2 lbs boneless skinless chicken thighs
3 tbsp olive oil
1 medium onion, peeled & chopped in 1/2" pieces
1 green pepper, chopped in 1/2" pieces
1 1/2 cups long grain rice
3 cups chicken stock or water
3 tbsp Sweet Mango Chutney
2 tbsp curry powder
1 tsp ground cumin
1 tsp ground coriander
Salt & Pepper
1. Brown chicken thighs in olive oil until about 50% cooked through.
2. Remove chicken from pan and add onion & green pepper. Cook for about 5 mins over medium heat.
3. Add rice and stir. Cook for about a minute and add chicken stock.
4. Add chutney, curry, cumin and coriander and stir.
5. Return chicken to pan and cover.
6. Cook over medium-low heat until rice is tender and chicken is cooked through (about 20 mins) stirring occasionally and adding more stock/water a little at a time as needed.