TLC Cooking "Emeril's Mild Chicken Curry with Mango"

Emeril's Mild Chicken Curry with Mango

YIELD 4 servings

INGREDIENTS

3 tablespoons	olive oil
8	bone-in, skinless chicken thighs
Salt and freshly ground black pepper
2 tablespoons	mild curry powder
4 cups	low sodium chicken stock
1 cup	chopped mango
2 tablespoons	chopped parsley or cilantro

PREPARATION:

Method

In a large sauté pan over high heat, add the oil. Season the chicken thighs with salt and pepper and add them to the pan. Brown for 3 minutes, add the curry powder, and continue to cook the chicken an additional 3 minutes on the other side. Add the chicken stock and mango and reduce the heat to medium low. Cover and simmer for 20 minutes or until the chicken is cooked through. Sprinkle with parsley or cilantro and serve immediately.
Editor's Note: Look for organic chicken—try at your local farmers market.
Learn more about sustainable food choices with our Eat Green Guide.
This recipe was featured in the Digestion Suggestions Episode of Emeril Green.
WATCH VIDEO: Emeril's Vermont Adventures

This recipe appears in: Middle Eastern

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