Although I loved my cute Boston apartment, it was an old building…with a mouse problem. I am so happy to finally have a clean kitchen with counter space, no mice, and a dishwasher. I put it to good use last night by cooking up a spicy, delicious curry.
After thai take-out the other night, I was craving even more curry last night. I was inspired by this Thai Chicken & Mango recipe but added my own variation on it, since I hardly ever follow recipes exactly. Cooking is more of a fun experiment for me – just toss in a dash of this and that, taste-test, and hope it turns out well. Thankfully, this curry turned out excellent and got the stamp of approval from the boyfriend, who has high standards for spicy food, and one of our roommates. It’s not too spicy, and the mango gives it a touch of sweetness.
Curry powder is a blend of different spices, which may include turmeric, cumin, cinnamon, ginger, coriander, cardamom, fenugreek, cloves, black pepper, chili powder, cayenne pepper, garlic, and more. The blend depends on the heat of the curry, different regions and cuisine, and if it is more savory or sweet. All of these spices offer fantastic health benefits. Here are just a few:
- Cinnamon and cumin are anti-bacterial and have been shown to destroy harmful bacteria found in meat. It’s quite beneficial in India and other hot countries where the meat may not be preserved well in freezers or fridges.
- Curcumin in turmeric is thought to be one of the reasons people in India have low rates of Alzheimer’s disease. It also has shown anti-cancer activity and enhanced neurogenesis (new brain cells) in animal models.
- Garlic is anti-microbial and a great source of sulfur. Research has also shown a moderate decrease in triglycerides and cholesterol, which benefits heart health.
Mango Chicken Coconut Curry
- 1 lb chicken, cubed (I used organic chicken thighs)
- 1 tbsp coconut oil
- 1 can coconut milk (I used Trader Joe’s light coconut milk)
- 1 mango, diced
- 3 large carrots, chopped
- Small knob of ginger, chopped (about 1 tbsp)
- 1.5 tbsp curry powder (adjust based on your preference)
- 1 tsp turmeric
- Rice or cauliflower rice, cooked
Heat up 1/2 tbsp coconut oil to medium-high heat in one pan, and cook chicken cubes until browned.
While the chicken is cooking, heat the rest of the oil in a second pan at medium heat and add the carrots. Cook the carrots for about 5 minutes, until they begin to soften. Add ginger, curry powder, and turmeric and mix for 1 minute. Add the coconut milk and mango, bring to a simmer, and turn the heat down to low. When the chicken is done, add it to the coconut curry sauce and allow it to cook for another 5 minutes.
Serve over rice, cauliflower rice, quinoa, or on its own.
Eat mindfully and enjoy! Let me know if you try it or make your own variation.
*Adding other veggies, such as onions, garlic, and broccoli, would also be delicious. I had just returned to my apartment after a week of house-sitting and hadn’t gone grocery shopping for my weekly produce yet.
What is your favorite curry?