Mango Chicken Curry

This is another recipe from the book Bread & Wine.  If I wasn't holding a book/ cooking club for this book I never would have tried this recipe... it seemed a little too eclectic for my tastes (shredded coconut, and raisins in a curry?).  But I'm glad I did try it because it was very good.  I think I still prefer a Thai and coconut milk based curry over this one, but I enjoyed it, and will very likely make it again.  

Mango Chicken Curry

• 1/4 cup flour
• 2 tbsp curry powder
• 1 tsp kosher salt
• 1/4 tsp cayenne pepper
• 3 lbs chicken breasts
• 2 garlic cloves, chopped
• 1 red onion, chopped
• 1 tbsp fresh ginger, chopped
• 1 red bell pepper, chopped
• Chicken broth (4-5 cups)
• 1/4 cups currants or raisins
• 2 roma tomatoes, diced
• 1 mango, pitted and diced
• 1 tbsp fresh lime juice
• 3 tbsp fresh cilantro, chopped
• 3 tbsp fresh basil, chopped
• 3 tbsp shredded coconut

DIRECTIONS

• 1
  Mix together flour, curry powder, salt and pepper. Cut chicken into small pieces, and toss with mixture.
• 2
  Cook chicken until browned. Set aside.
• 3
  Combine garlic, onion, ginger and red pepper in pan with olive oil. Cook until onion is softened (about 4 min)
• 4
  Add chicken. Lower heat.
• 5
  Add 4.5 cups chicken broth. Reduce broth by 1/4. Add raisins, tomatoes, and mango. Heat through. Remove from heat, and add lime, cilantro basil and coconut.
• 6
  Serve over rice.