Bread and Wine: A Love Letter to Life Around the Table with Recipes

by Shauna Niequist

Mango Chicken Curry Adapted from Sally Sampson’s The $50 Dinner Party (Simon & Schuster, 1998). I do know that as far as recipes go, this looks like a hard one because it has such a long list of ingredients, but it’s mostly just chopping and throwing things in. Allow yourself plenty of time to chop, but that’s the extent of the difficulty. There are no tricky techniques involved, I promise. I double the recipe for dinner parties of 10 to 12 people, and serve it with a very simple green salad and pita bread or naan. We’re always glad for leftovers, because I think it might even be better the next day. Ingredients ¼ cup flour 2 tablespoons curry powder 1 teaspoon sea salt ¼ teaspoon cayenne pepper 2½-3 pounds boneless, skinless chicken breasts, cut into small pieces 2 – 4 tablespoons olive oil 2 garlic cloves, chopped 1 red onion, chopped 1 tablespoon fresh ginger, chopped 1 red bell pepper, chopped 4 cups chicken broth ¼ cup currants or raisins 2 roma tomatoes, diced 1 mango, pitted and diced 1 tablespoon fresh lime juice 3 tablespoons fresh cilantro, chopped 3 tablespoons fresh basil, chopped Instructions Mix together flour, curry powder, salt, and cayenne pepper. Toss chicken breast pieces into the flour mixture. Add 1 to 2 tablespoons olive oil to a pan, and cook chicken on medium-high heat until browned, about 5 minutes on each side. Set aside. Add additional 1 to 2 tablespoons olive oil and cook garlic, red onion, ginger, and red pepper until onion is golden, about 4 m...