A rich and fragrant curry made with coconut milk, warm spices, and sweet mango, balanced with Della Terra Italian Mango Balsamic for a bright, fruity depth. Best served over rice and finished with fresh cilantro.
Serves: 4
Ingredients
- 2 tbsps Della Terra Garlic Olive Oil
- 1 large onion, chopped
- 1 red pepper, chopped
- 1 yellow pepper, chopped
- 1 cup cauliflower, steamed
- 3 garlic cloves, minced
- 3 tbsps fresh minced ginger
- 3 tbsps yellow curry powder
- 1 1/2 tsp ground cumin
- 2 mangos, peeled and diced
- 1 tbsp Della Terra Italian Mango Balsamic
- 1 can coconut milk
- 1 1/4 lb skinless boneless chicken thighs or breasts, cut into 1-inch pieces
- Salt and pepper, to taste
- Cilantro, for garnish
Directions
Heat Della Terra Garlic Olive Oil in a large sauté pan over medium heat.
Add onion, peppers, and cauliflower. Cook, stirring occasionally, until softened, about 5 minutes.
Add garlic and ginger and cook for 1 minute.
Stir in curry powder and cumin and cook for a few more minutes, allowing the spices to bloom. Add a little extra oil if the mixture begins to stick.
Add Della Terra Italian Mango Balsamic, coconut milk, and one chopped mango. Bring to a boil, then reduce heat and simmer for about 15 minutes, stirring occasionally.
Remove from heat and transfer the sauce to a blender. Blend until smooth, then return to the pan.
Add chicken pieces and simmer gently for 8–10 minutes, until just cooked through.
Stir in remaining chopped mango and simmer for 1–2 more minutes.
Season with salt and pepper to taste.
Serve over rice and garnish with fresh cilantro.