shauna's mango chicken curry

Over the last few years, I have pinned a million recipes to pinterest that I am always meaning to make, but never do. So, when I read Shauna Niequist's book, Bread & Wine, and thought to myself "I'm going to try all these recipes", I figured it would be similar to all my pinterest recipes I want to make in theory, but don't ever try. But then I tried one of her very simple recipes, and it was amazing! and then another, and that turned out amazingly too! And just like that, I was hooked. I have made so many recipes from her book and haven't been let down by a single one. Usually, I have a hard time believing I actually made it because I severely lack experience and skill in the kitchen. 

So, with my confidence built up by making mini mac & cheese bites, green enchiladas, blueberry crisp, goat cheese biscuits, breakfast cookies, lentil soup, and quinoa breakfast bowls, I decided to take on a type of food I never have...mango chicken curry. This recipe has tons of ingredients and took some wandering around the grocery store and some googling to figure out how to properly peel and cut some things (like fresh ginger...yumm! why have I never used that before?!?!), but the planning and preparation was completely worth it. This dish is delicious! Don't be intimidated. If I can make it, anyone can. 

Shauna recommends serving it over rice, but Ross & I tried the leftovers with cous-cous and I have to say, I liked this combination even better. But, we almost always like cous-cous in place of rice in anything, so thats not saying too much. I left out a few things we don't really like and made a few adjustments, but here is the recipe, based on Shauna's amazing dish...

Ingredients

1/4 cup flour

2 tablespoons curry powder

1 teaspoon sea salt

1/4 teaspoon cayenne pepper

2 1/2 - 3 lbs boneless, skinless chicken breasts, cut into small pieces

2-4 tablespoons olive oil

2 garlic cloves, chopped

1 red onion, chopped

1 tablespoon fresh ginger, chopped

1 red bell pepper, chopped

4 cups chicken broth

1 roma tomato, diced

1 mango, pitted and diced

1 tablespoon fresh lime juice

3 tablespoons fresh cilantro, chopped

3 tablespoons fresh basil, chopped

Instructions

Mix together flour, curry powder, salt, and cayenne pepper

Toss in the chicken breast pieces and coat well with this mixture

Then add 1 - 2 tablespoons of olive oil to a pan and cook the chicken until browned, about 5 minutes per side (or 10 if you overcook chicken like me, haha), set aside.

Add another 1 - 2 tablespoons of olive oil and cook garlic, red onion, ginger, and red pepper until onion is golden, about 5 minutes. 

Add the chicken back to the pan, lower heat.

Add 4 cups of chicken broth.

Cook everything at a simmer until chicken is tender and broth is reduced by one-fourth. 

Add tomatoes and mangos, simmer till heated through

Take pan off heat and add lime juice, fresh cilantro, and fresh basil. 

Serve over cous-cous or rice. Delicious with a pita too!! 

Any other recipes in the book I can't miss?