Mango Chicken Curry.

It is hard to believe that almost a year ago my brother and I flew to Seattle to spend 10 days in the Pacific Northwest. 10 days spent with family. 10 eating and drinking. 10 days exploring. 10 days spent relaxing, unwinding and unplugging for the hustle and bustle of normal day-to-day life.

I will always say that I am a city boy. That's who I am. I like living in a big city where something is always happening, where there is always something to do. But at the end of the day, my time in the PNW so clearly proved to me that I also love nature. I love the complex simplicity of it. I love feeling like a part of something much larger, rather than feel small in a big city. These two parts of Tommy will always exist and will have to cohabitat.  

On our first night in Mount Vernon, WA my cousin whipped up this recipe for dinner and I have been dying to make it ever since. It may always bring back nostalgia of my 10 days spent in the Pacific Northwest. 


Mango Chicken Curry
Recipe from Daily Rebecca


¼ cup all-purpose flour (or coconut flour to make it paleo)
2 tbsp curry powder
1 tsp kosher salt
¼ tsp cayenne pepper
2-4 tbsp coconut oil
1-1.5 lbs chicken breasts, diced
4 garlic cloves, minced
1 red onion, chopped
1 tbsp fresh ginger, minced
1 red bell pepper, chopped
4 cups chicken broth
¼ cups raisins
2 roma tomatoes, diced
1 mango, pitted and diced
1 tbsp fresh lime juice (approx ½ a lime)
3 tbsp fresh cilantro, chopped
3 tbsp fresh basil, chopped
2 cups dry rice (white or brown) prepared according to package directions


  1. Mix together flour, curry powder, salt and pepper. Cut chicken into small pieces, and toss with mixture until each piece is well coated.
  2. Heat 2-3 tbsp coconut oil over medium heat until a drop of water fizzles (adding meat to oil that's not hot enough causes the meat to be greasy!)
  3. Cook chicken pieces just until brown and crispy (only a few minutes, it's ok if it's not fully cooked!) Set aside.
  4. If pan seems dry, add a little more coconut oil and let it heat back up. Combine onion and red pepper in pan and cook until onion is softened (about 4-5 min). Add ginger and garlic and cook for another 2 minutes, watching carefully to make sure the garlic doesn't burn.
  5. Add chicken back to the pan and lower heat.
  6. Add 4 cups chicken broth. Simmer until the broth reduces by about ¼. This takes some time...
  7. Add raisins, tomatoes, and mango until they are heated through.
  8. Remove from heat, and stir in lime juice, cilantro and basil.
  9. Serve over rice (or cauliflower rice to make it paleo!)