Mango is such a delight at this time of year.

It brings a little light into our life with it’s color and perks us up with its sweetness. Combining it with chicken and warming spices makes for a satisfying protein packed meal great for the whole family. Traditional Indian cooking relies heavily on a spice called Turmeric for color and flavor.

Turmeric contains a compound called “curcumin” (yes, we have talked about this before but are doing it again because it is that good)! Turmeric is a powerful compound praised for its anti-inflammatory benefits which are rumored to prevent everything from a heart attack to Alzheimer disease.

But, did you know that in order to activate and utilize the benefits of curcumin it needs to be paired with something called “pepperine”?

Pepperine is found in, you guessed it, black pepper!

It helps increase the bioavailability and absorption of nutrients in foods and supplements. It is the alkaloid responsible for the pungent flavor, and aroma of black pepper. Now you might think this crazy, but I am going to suggest adding a dash of freshly cracked black pepper to your next turmeric infused smoothie. You need such a minuscule amount that it shouldn’t effect the taste all that much. If that sounds like too much of a stretch then stick with this Mango Chicken Curry – we understand that life is all about baby steps. All good things start with small actions.

Mango Chicken Curry Recipe:

Serves: 4

Ingredients:

  • 1 tbsp coconut oil
  • 1 large onion, chopped
  • 1 red bell pepper, chopped
  • 5 leaves swiss chard, chiffonade
  • 3 garlic cloves, minced
  • 2 tbsp fresh ginger, grated
  • 1 1/2 tbsp yellow curry powder
  • 1 tbsp turmeric powder
  • 1 tsp fresh cracked black pepper
  • 1 tsp cumin seeds, whole
  • 1/4 tsp cayenne pepper
  • 2 tbsp apple cider vinegar
  • 1 1/4 cup bone broth, low sodium chicken broth, or vegetable broth
  • 1 1/2 cups diced mango
  • 1 tsp sea salt
  • 1 lb boneless, skinless chicken breast (grass-finished & organic if possible), cut into 1 inch cubes (opt.)
  • 1/3 cup golden raisins
  • juice of half lemon
  • 1/2 cup coconut milk

Method:

Heat oil in a large skillet over medium heat. Add onions and cook, stirring occasionaly until soft. Add red pepper, cook approx. 2 min, until soft. Add spices (curry, turmeric, pepper, cumin seeds, garlic, ginger) and saute 1 minute. This brings should bring out a nice aroma.

Add vinegar, broth, 1 cup mango, and sea salt. Bring to a boil, lower heat, and simmer for 15 minutes, stirring occasionally. Place contents of skillet in a blender and puree until smooth.

Return sauce to a skillet and add chicken and raisins. Simmer and cook covered for 8-10 minutes, or until chicken is cooked through. Add remaining mango, swiss chard, lemon juice, and coconut milk. Heat for 2 minutes or until warm.

Serve curry over brown rice or quinoa and garnish with cilantro and slivered almonds or pumpkin seeds (if desired).

Katie Israelson
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