Two ingredients pack a flavorful punch in this Caribbean chicken recipe. Mangoes, which add a sweet, juicy flavor and hot curry powder for its spicy, pungent taste.
Add oil to a large pot and heat over medium-high heat. Season chicken with 1/4 teaspoon salt and the black pepper. Add to pot and cook for 7 minutes. Remove to a plate.
Add onion and garlic and cook, stirring, 5 minutes, until lightly browned. Add the curry and cook for 1 minute. In a medium-size bowl, whisk together the condensed soup and milk, and stir into pot.
Add remaining 1/4 teaspoon salt, tomato, mango, raisins, chicken and any juices from plate to the pot. Bring to a boil. Lower heat and simmer with the lid slightly ajar for 25 minutes, stirring occasionally. Serve with cooked couscous prepared with chicken broth.