Saturday, 23 March 2013

Recipe Corner: Mango Chicken Curry

"You don't need a silver fork to eat good food"
~ Paul Prudhomme ~

By popular demand I have been inspired to start a recipe corner! (Thank you to all those who have asked!!) In these occasional blog entry's I will share some recipes I love and family favourites that my boys get excited about, including Daddy!! In our house we mix it up in terms of cuisines. We love exposing our boys to different flavours from cultures around the world. Hopefully they can travel the globe like I have when they are older with an appreciation for all the different cultures around this beautiful planet. We're doing our best to develop a good palate in our sons so they can see foods as a very pleasurable lifelong adventure. The boys have turned it into a bit of a competition who can eat the most spicy food (which was incredibly funny when they tried wasabi on their Sushi!! *ha ha). As a result they do love all sorts of cuisines, when we are out for example they prefer sushi over sausage sizzles. One of the rules in our house is: you must try everything at least once!!  It's fun and all done in good humour, they love their food and so do I!!

Mango Chicken Curry

Ingredients:

1kg of Chicken Thighs, cut to bite size pieces
(or replace with potatoes if you want vegetarian curry)

1 Large Onion, finely diced

3 cloves crushed Garlic

2 tablespoons minced Ginger

3 Mangoes, wash, peeled, diced (retain the seeds)

2 Teaspoons of Tumeric powder (or fresh grated root)

750g Full cream Yogurt, beaten

1/2 teaspoon of Chili powder 
(more or less depending on tolerance levels!)

3-5 Curry leaves, washed

2 Green Chillies 
(seed them for less heat/ again more or less depending on tolerance)

1 cup of Water

1 teaspoon of Mustard seeds (white)

1 teaspoon of Methi seeds

1 teaspoon of Cumin seeds

Olive oil or Gee/butter to cook as desired


Method:              1.     Saute Onions until golden brown on medium heat (approx 10mins)
(I use a heavy based Le Creuset 2ltr capacity pot/ Approx 2-3 Tablespoons of Gee/butter or olive oil)

2. Half way through this stage add Garlic and Ginger                                    

3. Put the mangoes in the skillet along with the whole seeds of the mangoes.



4. Add the curry leaves, green chillies and water.


5. Add Chicken, salt, turmeric powder and red chili powder.



 6. Bring to a boil, simmer 15 mins or until chicken cooked



7. Heat oil in a non-stick saucepan.



8. Add the mustard seeds and allow to crackle.



9. Add methi seeds and allow to sizzle.



10. Add the cumin seeds and allow to splutter.



11. Add few curry leaves and stir-fry for a few seconds.



12. Remove from heat.



13. Pour into curry.


14. Stir well.

15. Allow to cool for about 15 minutes on the kitchen counter.

14. Then, stir in the beaten yogurt.

Mix it well and serve with cooked Basmati rice, sprinkled with fresh coriander leaves, side vegetables, grilled poppadoms and yogurt if desired.

This is not my picture, but it should look like this. 

Enjoy!!
I'd love to hear from you if you you do!!








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