Curried Mango Sauce Recipes

Steps:

• Pare mango, cut flesh from pit, and place in blender.
• Heat oil in small skillet over medium heat.
• Add curry powder, stir until blended and remove from heat.
• Add curry mixture and mint to mango.
• With blender running, pour in broth.
• Remove to bowl, add lime juice and salt to taste and stir vigorously.

Steps:

• Cut mango lengthwise through the seed into 6 or eight pieces.
• Discard inner part of seed. Wash and set aside.
• Mix curry powder in 1/2 cup water to make a paste.
• Heat oil in heavy pot, add curry paste and cook stirring constantly over low heat for a minute.
• Add mangoes and stir to coat with curry.
• Add remaining water, garlic, salt sugar and hot pepper.
• Lower heat, cover and cook until mangoes are tender and liquid has evaporated, add more water if needed.
• Taste mango and add more sugar if mangoes are too tart.
• Sprinkle with anchar massala and stir well.
• Remove from the heat.
• Adjust salt and pepper.

Steps:

• Sprinkle chicken with 1/4 teaspoon salt.
• Heat 1 teaspoon oil in a large nonstick skillet over medium-high heat.
• Add the chicken; cook 3 minutes on each side or until done.
• Remove from pan; keep warm.
• Heat 2 teaspoons oil in pan over medium-high heat.
• Add chopped onion and bell pepper; saute 5 minutes, stirring occasionally.
• Add 1/4 teaspoon salt, ginger, curry, coriander, and garlic, and saute 30 seconds.
• Combine broth and cornstarch, and add to pan.
• Bring to a boil, and cook 1 minute, stirring constantly.
• Remove from heat.
• Stir in mango.
• Spoon rice onto each of 4 plates; top with chicken.
• Spoon sauce over chicken; sprinkle with green onions.