To begin with, heat 2 tablespoons of oil in a Dutch oven or pot. Once the oil is hot, add in the chopped onions, red bell peppers, 1 teaspoon of minced garlic and 2 tablespoons of minced ginger.
Sauté for 30 seconds and then add in 2 tablespoons of curry powder, ½ a teaspoon of cumin powder, 2 tablespoons of vinegar, 420 millilitres of coconut milk, 190 grams of diced ripe mangoes and give it a good stir. Bring the mixture to a boil.
Once it has reached its boiling point, remove from the heat and transfer it to a blender. Blend it to form a mango puree. Pour the mixture back into the pot and add 560 grams of boneless chicken, a handful of raisins and mix well. Cook it covered for about 8-10 minutes.
Later, add in the remaining mangoes, ½ a teaspoon of salt, ¼ teaspoon of black pepper and then mix well. Once the mango chicken curry is ready, remove from the heat and transfer it to a serving bowl.
Garnish with some coriander leaves and serve it hot with rice.