Chicken Mango Curry – Gluten Free-zer Friday
Wow, I haven’t done this in a while. Still working on getting back on the bloggy bandwagon.
I will hopefully (cross your fingers and toes) get some Once a Month Mom adaptions up soon. It’s a bit of work to put together with the rest of my work and just life as I know it. As it didn’t seem worth the extra effort as not many people seem to need it or use it, I guess just let it go for a bit. We will see how well I can incorporate it back in, just a bit at a time if it is useful for anyone. (Just keep blogging, just keep blogging…) I do, however, need to look at some applications for making the shopping lists an easier thing. Manually adding things takes FOREVER and doing any kind of math while a six-year-old is trying to sit on your lap with ALL her dollies doesn’t work out so well… Any great ideas out there? You know, for the app, not the six-year-old. ;o)
There is a yahoo group called GlutenFreeCasienFreeOAMC. It doesn’t have a lot of activity yet, but it would be a great place for us all to share our OAMC gluten and dairy free goodies. Join in and help us kick up the freezer food recipe exchange!
Head over to MJ’s for Freezer Food Friday and check out what’s in her freezer. Then come on back with your gluten free freezer recipe link. If you have a gluten free freezer recipe to share, let me know in the comments and I will add you to the round up! Come join in on the fun!
To Join in on Gluten Free-zer Friday:
1. If you would like to participate in Gluten Free-zer Friday, simply email your post link to your gluten free freezer recipe (angelas_kitchenATcomcastDOTnet) or leave a comment below and I will add you to the roundup.
2. Link back to this post on the post with the recipe you have linked.
Chicken Mango Curry
1 to 1 1/2 lbs boneless, skinless chicken thighs, cut into 1″ pieces (I use a 20 oz pkg)
3 Tablespoons olive or coconut oil, divided
2 medium sweet onions, chopped (1/2″ pieces)
1 green bell pepper, chopped (1/2″ pieces)
1 red bell pepper, chopped (1/2″ peices)
2 to 3 cups green beans, or a mix of green and yellow beans
4 garlic cloves, minced
2 Tablespoons fresh ginger, minced
2 to 2 1/2 Tablespoons curry powder (be sure GF)
2 mangos, peeled, and diced – divided
2 tablespoons cider vinegar
1 1/2 cups chicken stock (be sure GF – I use homemade)
1/3 cup golden raisins
3/4 cup coconut milk (not light)
salt and pepper, to taste
In a large skillet heat 2 tablespoons oil over medium-high heat. Add half of chicken to pan and cook until chicken browns. It does not have to be cooked through at this point as it will cook more later. Remove chicken to a clean bowl. Brown the second portion of the chicken, then add to first portion in bowl.
Add onions to pan. Cook, stirring occasionally, until onions are beginning to caramelize. To the pan add peppers and the last tablespoon of oil. Cook until peppers begin to soften then add garlic, ginger and curry powder. Cook, stirring constantly for 1 minute.
Add chicken and any juices from the bowl, the green beans, half of the diced mangos, vinegar and stock to pan. Increase heat, bringing liquid to a simmer, stirring occasionally. Allow to simmer for 20-25 minutes until chicken is cooked through, the veggies are very tender and the liquid has reduced.
Add remaining mango, golden raisins, and coconut milk. Check seasonings and adjust, if necessary. Simmer on a low simmer for 5 to 10 minutes more until curry thickness you desire is reached.
To Freeze: Allow to cool completely. Package in a labeled gallon freezer bag. Freeze.
To Serve: Thaw. Put in pan and heat. Serve over rice or quinoa with a salad. You can garnish the curry with chopped cilantro.