For this quick-cooking curry, it's best to use low-sugar, unsulphured dried mango.
Serve over rice or noodles.
Make Ahead: Raw, cut-up chicken can go into the cooled sauce for direct freezing (4 large freezer-safe resealable plastic food storage bags), or the chicken can be cooked in the sauce as directed, then cooled and portioned into bags -- ideally, along with some cooked jasmine rice. Freeze for up to 1 month (raw or cooked chicken); defrost in the refrigerator before cooking or reheating.
- 6 pounds boneless, skinless chicken breast halves, excess fat trimmed
- About 4 ounces dried mango, chopped (see headnote)
- 1/4 cup unsweetened dried cranberries
- 2/3 cup boiling water
- About 2 cups mango chutney (18 ounces total)
- 1/2 cup rice vinegar
- 1 medium onion, minced (3/4 to 1 cup)
- 9 cloves garlic, minced (3 to 4 tablespoons)
- 1 tablespoon toasted sesame oil
- 1 tablespoon curry powder
- 1/2 to 3/4 cup mango nectar or water, plus more as needed
Cut the chicken into bite-size strips. (At this point, the raw chicken could be divided evenly among four large freezer-safe plastic food storage bags.)
Combine the mango and cranberries in a large bowl, then cover with the boiling water; let sit for 3 minutes, then add the chutney, vinegar, onion, garlic, sesame oil, curry powder and mango nectar or water (to taste); mix well. (At this point, the sauce could be cooled completely, then divided evenly among the bags containing the chicken, to be sealed and frozen.) Add the chicken and stir to coat.
Transfer the chicken and sauce to a large skillet over medium heat. Cook for 15 to 20 minutes, until the meat is thoroughly done yet tender. If you'd like more sauce, add mango nectar or water. Serve hot.
Adapted from "Fix, Freeze, Feast," by Kati Neville and Lindsay Tkacsik (Storey, 2007).
Tested by Bonnie S. Benwick.
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