Spicy Indian Chicken and Mango Curry

This tasted great and again was so easy. I served it with rice noodles instead of rice and a little bit of naan. The leftover curry is great for just dipping naan in. I used Tandori curry paste but would probably use something a little spicier next time like Masala paste.

• 2 medium mangoes, peeled and sliced, divided
• 1 (10 ounce) can coconut milk
• 4 teaspoons vegetable oil
• 4 teaspoons spicy curry paste
• 14 ounces skinless, boneless chicken breast halves - cut into cubes
• 4 medium shallots, sliced
• 1 large English cucumber, seeded and sliced

1. Place half of the mango slices into the bowl of a blender with the coconut milk. Blend until smooth and reserve for later.
2. Heat the oil in a large pot over medium-high heat. Stir in the curry paste, and cook until fragrant, about 1 minute. Add the chicken and shallot; cook until the chicken is done and the shallots have softened, about 5 minutes. Pour in the mango puree, and cook until heated through. To serve, stir in the remaining mango slices and cucumber.

Rating: 4 1/2 stars out of 5