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4 skinless, boneless chicken breasts
1 tbsp butter
1 plum tomato
1 onion
1 mango, peeled
3 garlic cloves, minced
2 tsp curry powder
1 tsp dried thyme leaves
1/4 tsp salt
1/4 tsp cayenne pepper
1/2 cup chicken broth
1/2 green bell pepper
1/4 cup chopped fresh coriander, optional
Slice chicken breasts in half. Melt butter in a large frying pan set over medium-high heat and swirl to coat pan bottom. Add chicken and cook until golden, 3 to 4 minutes per side. Remove to a plate.
Meanwhile, chop tomato and thinly slice onion. Coarsely chop mango. When chicken is removed from pan, add onion and garlic. Sprinkle with seasonings. Stir often until fragrant, 1 to 2 minutes, then pour in broth. Using a wooden spoon, scrape up and stir in any brown bits from pan bottom to flavour sauce.
Return chicken and any juices to pan. Stir in tomato and mango until coated. Reduce heat to medium. Cover and simmer, stirring and turning chicken occasionally, 8 minutes.
Meanwhile, thinly slice pepper and chop coriander. After chicken has simmered 8 minutes, stir in pepper. Cover and simmer until pepper is tender-crisp, about 2 to 3 minutes. Stir in coriander. Great over steamed rice or boiled baby potatoes.
Calories 238, Protein 32.2g, Carbohydrates 14.5g, Fat 5.7g, Fibre 2.2g, Sodium 349mg.
This is a very mild curry that is said to have been a favourite with British sea captains stationed near Bengal, India, in the 1800s. The officers were called "country captains," so the dish took on that name. While mild, it has several layers of flavour.