Steps to Make Indian Sugar Beans Curry

Spicy Indian Chicken And Mango Curry

Combine all the beans, rinse well.

Recipe Summary Spicy Indian Chicken And Mango Curry

I love Indian food, this recipe developed after falling in love with the dish at a small family owned Indian restaurant near my home. After tweaking a few things, I think I have come up with a great copy-cat version. The curry paste can easily be substituted with the mild version for those with more sensitive palates. Serve over Basmati rice. I hope it meets your liking. Enjoy!

Ingredients | Indian Sugar Beans Curry

2 medium mangoes, peeled and sliced, divided

1 (10 ounce) can coconut milk

4 teaspoons vegetable oil

4 teaspoons spicy curry paste

14 ounces skinless, boneless chicken breast halves - cut into cubes

4 medium shallots, sliced

1 large English cucumber, seeded and sliced

Directions

Place half of the mango slices into the bowl of a blender with the coconut milk. Blend until smooth and reserve for later.

Heat the oil in a large pot over medium-high heat. Stir in the curry paste, and cook until fragrant, about 1 minute. Add the chicken and shallot; cook until the chicken is done and the shallots have softened, about 5 minutes. Pour in the mango puree, and cook until heated through. To serve, stir in the remaining mango slices and cucumber.

Info | Indian Sugar Beans Curry

prep: 25 mins cook: 10 mins total: 35 mins Servings: 4 Yield: 4 servings

TAG : Spicy Indian Chicken And Mango Curry

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