Before settling on this version of Chicken Curry, I tried many different ones, but I like this one because it combines the fire of the curry with the sweetness of the mango and tomato. If your budget permits you can substitute shrimp for some or all of the chicken.
Serves 6.
2¼ cups all-purpose flour
2 tablespoons curry powder
1 teaspoon kosher salt
¼ teaspoon cayenne pepper (optional)
2½ to 3 pounds boneless, skinless chicken breasts, cut into large pieces
1 to 2 tablespoons canola oil
1 large Spanish onion, chopped
1 red bell pepper, seeded and diced
2 garlic cloves, chopped
1 tablespoon minced fresh gingerroot
4 to 4½ cups chicken broth
¼ cup currants, raisins, chopped dried figs, or apricots
2 beafsteak tomatoes, diced
1 mango or peach, pitted and diced
1 tablespoon fresh lime juice
3 tablespoons fresh chopped cilantro leaves, for garnish
3 tablespoons fresh chopped basil leaves, for garnish
3 tablespoons shredded toasted or raw coconut, for garnish
1. Place the flour, curry powder, salt, and cayenne pepper, if desired, in a bowl, mix to combine, add the chicken and toss until the chicken is dusted with the mixture.
2. Place a large skillet over medium-high heat and when it is hot, add the oil. Add the chicken, skin side down, one at a time, allowing the pan to reheat for about 30 seconds between additions. Cook until they are well browned, about 3 minutes on each side. Set aside.
3. Reheat the skillet and add the onion, pepper, garlic, and ginger. Cook until the onion is golden brown, about 4 minutes. Return the chicken to the skillet, lower the heat to low and add the broth. Cook until the chicken is tender and the liquid has reduced by a quarter.
4. Add the currants, tomatoes, and mango or peach, and cook until they are heated through about 3 to 5 minutes. Off heat, add the lime juice. Transfer to a heated platter and serve immediately. Garnish with the cilantro, basil, and coconut.
From The $50 Dinner Party: 26 Dinner Parties That Won’t Break Your Bank, Your Back, or Your Schedule (Simon & Schuster, 1998)