PREPARATION

1. Heat 2 tablespoons oil in a pot, add 170 grams onions, 70 grams red bell pepper and stir.
2. Add 1 teaspoon garlic, 2 tablespoons ginger and saute until the onions turn soft and light golden brown.
3. Add 2 tablespoons curry powder, 1/2 teaspoon cumin, 2 tablespoons white vinegar, 420 mililiters coconut milk, 190 grams mangoes and mix well. Bring it to a boil.
4. Remove it from heat. Add it into a blender and blend it into a smooth puree.
5. Pour the mixture into the pot, add 560 grams boneless chicken, 60 grams raisins and mix well. Cover the pot and let cook for 8 - 10 minutes.
6. Add 190 grams mangoes, 1/2 teaspoon salt, 1/4 teaspoon black pepper and mix well.
7. Garnish with coriander.
8. Serve with rice.