1 tbls olive oil
2 boneless/skinless chicken thighs, cubed
1 shallot, thin sliced (small onion will work too)
3 garlic cloves, chopped
2 tbsp sliced or slivered almonds
2 tbsp golden raisins
One side of a mango, cut to tiny cubes (about 2/3 cup)
1 tsp butter
1 1/2 tsp curry powder (make you own click here)
1/3 tsp salt
1/4 cup spicy pickle juice (optional, I pickle hot peppers, add a bit vinegar and a little more salt instead, hot pepper to taste)
1/4 cup white wine
Chopped cilantro to serve

Heat oil in pan on high flame. Add chicken, stir until most got white/just starts to show golden spots.

Move chicken to one side, add shallot and garlic on the other side, let sauté for a couple of minutes.

Mix and move to one side, add almonds and raisins and let fry for a couple of minute.

Mix and move to one side. Add mango and butter. When butter melts, stir with mango, and then stir all together.

Add Curry powder and salt, stir, add pickle juice (or a bit vinegar) and white wine, stir and keep stirring and let liquids reduce until almost gone, and it’s ready.

You might want to make a bigger portion, because this will mysteriously disappear real fast. I had it with some fresh cilantro, wrapped in my Buckwheat Wrappers.

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