Mango Chicken Curry Masala
(2018 Pairings) A tasty tropical version of chicken curry masala.
2 cups whole milk plain yogurt
2 tablespoons garam masala seasoning
3 tablespoons kosher salt
2 lbs. chicken breasts boneless skinless cut into 1-in cubes
¼ cup vegetable oil
¾ cup tomato puree
1 cup DOLE Chef-Ready Cuts Mango Cubes thawed
¼ cup mango puree
½ cup unsweetened coconut milk
¼ cup chopped fresh cilantro
- Whisk together yogurt, garam masala, and kosher salt in a medium bowl. Add raw chicken breast and stir with a rubber spatula until fully-coated. Cover and refrigerate for a minimum of 1 hour prior to cooking.
- Heat vegetable oil over high heat in a medium-sized saucepot. Remove masala chicken from marinade, place in pot, and sear on all sides (approximately 1 minute per side).
- Reduce heat to low and stir in tomato puree, mango puree, coconut milk, cilantro, and mango cubes until fully mixed. Bring cooking liquid to a simmer and cover. Cook covered for 25 minutes or until chicken has reached a minimum internal temperature of 165°F.
- To serve, scoop 5 oz. of masala marinated chicken in a bowl and top with a 1/2 cup ladle of mango curry sauce .