Ingredients:-

• 3 tbsp or more —– vegetable oil
• 1 large—–onion, chopped (1.5 to 2 cups)
• Half—–red bell pepper, chopped
• 2—–garlic cloves, minced
• 2 tbsp—–fresh minced ginger
• 2 tbsp—–yellow curry powder
• Half tsp.—–ground cumin, 2 mangoes peeled & diced
• 2 tbsp—–cider vinegar or white vinegar
• 1.25 cup—–water,
• 750 gms—–skinless, boneless thighs or breasts, Cut into 1-inch pieces,
• Half cup—–heavy cream, salt & pepper
• Coriander for garnish
• One third cup—–golden raisins

Food preparation:

1. Heat two tbsp oil in a large sauté pan over medium heat.
2. Add onions & cook, 5 minutes. Add red bell pepper & another tbsp. of oil, cook for 2 minutes.
3. Add curry powder & cumin, cook for few more minute.
4. Add the ginger & garlic, cook for one minute more.
5. Add the vinegar, water & half of the hopped mango to the pan. Bring to a boil.
6. Remove pan from heat. Scoop the sauce into a blender.
7. Puree the sauce, pulsing until smooth.
8. Return the sauce to the pan.
9. Add chicken pieces & raisins to the pan. Return to a low simmer.
10. Cover the pan & let cook for 8-10 minutes.
11. Use a knife to cut open the largest piece to check.
12. Add the remaining mango pieces to the pan.
13. Stir in the cream. Let cook at a very low temperature for another minute or two, uncovered.
14. Do not let boil or the cream may curdle.
15. Adjust seasonings.