Lime Coconut Chicken Curry with Mangoes
New Mexico Chiles are the dried form of the Red Anaheim Pepper. This chile has a thin flesh with an earthy chile flavor and undertones of wild cherries. This chile ranges from 2 – 4 on a heat scale of 1 to 10. The New Mexico Chile may be referred to as the California Chile or Chile Colorado. New Mexico Chiles are commonly used in Red Mexican or Southwestern sauces. This is a mildly hot chile. Scoville heat units 8,000 – 12,000.
Ingredients:
4 T melted coconut oil, divided
zest of 2 limes
juice of 3 limes, divided
2 T curry powder
1 t paprika (you can sub cayenne if you like heat)
1 t New Mexico chile powder*
salt to taste
6 boneless, skinless chicken thighs
2 boneless, skinless chicken breasts
1 large onion, chopped
1 T minced ginger
4-6 cloves garlic, minced
1 small head cauliflower, cut into florets
mango chunks from 3 large mangoes (need help getting the chunks? This page on slicing mangoes describes how I do it!)
1 14–16 oz can coconut milk
½ cup unsweetened coconut flakes
1 cup chopped cilantro leaves
*To make New Mexico chile powder: grind dried chile in a spice or coffee grinder till a fine powder.
Instructions:
Whisk together 2 tablespoons of the coconut oil, lime zest, juice from 2 limes, curry powder, chile powders, and a pinch of sea salt. Place the chicken pieces in a large sealable bag and add the whisked marinade. Massage the marinade into the chicken and place in the fridge for at least 4 hours and up to overnight.
When you are ready to cook, remove the chicken from the fridge so it can start warming up a bit.
Heat the remaining 2 tablespoons of coconut oil in a heavy bottomed pot such as a Dutch oven. Shake the marinade off of the chicken (but reserve the marinade) and add it to the pan to brown.
Brown the chicken on both sides, about 5 minutes per side, in batches if necessary to avoid overcrowding the pan.
Remove the chicken to a bowl and add the onion to the pan. Stir and add a pinch of salt. Let the onion brown for 2-3 minutes and then add the garlic and ginger. Stir.
Add the cauliflower to the pan with a pinch of salt and toss. Then add the chicken, its accumulated juices and the reserved marinade back to the pan with the coconut milk. Stir to blend. Stir in the coconut flakes and bring to a boil.
Cover the pot and reduce to heat to a gentle simmer. Let simmer for 15 minutes.
Check to see that the chicken has cooked through and the cauliflower is crisp tender. If not, cover and simmer another 5 minutes.
When it has cooked through, add the juice of 1 lime as well as the mangoes. Stir. Taste for salt. Stir in the cilantro leaves.
Garnish with more coconut flakes. Serve with rice or flatbread.
From thespicedlife.com