Cooking Instructions

• Heat oil in a large sauté pan over medium heat. Add onions and bell pepper and cook, stirring occasionally, until soft, about 5 minutes.
• Add the garlic and ginger and cook for another minute.
• Add the curry powder and cumin, cook for a few more minutes. If anything begins to stick to the bottom of the pan, add a little more oil.
• Add the vinegar, coconut milk, and one of the two chopped mangos to the pan. Increase the heat and bring to a boil, then lower to maintain a low simmer for about 15 minutes, stirring occasionally.
• Remove pan from heat. Scoop the sauce into a blender. Purée the sauce until smooth, then return it to the pan.
• Add chicken and raisins (if using) to the pan and return to a low simmer. Cover and let cook for 8 to 10 minutes.
• Add the remaining chopped mango, then stir in the cream, if using. Cook for another minute or two at a very low temperature, uncovered.
• Adjust seasonings with more vinegar if too sweet, and add salt and pepper to taste. Serve over rice and garnish with cilantro.