Saturday, September 1, 2012

Allergy free Indian mango chicken curry recipe

  • 2 tbsp olive oil
  • 1 large onion, chopped
  • ½ red capsicum, chopped
  • 2 garlic cloves, minced
  • 2 tbsp fresh ginger, minced
  • 2 tsp curry powder
  • 1 tsp yellow mustard powder
  • ½ tsp cumin
  • 2 tbsp mango chutney
  • 2 mangos, peeled and diced or 2 x 425g cans mango, drained and diced
  • 2 tbsp white vinegar
  • 250ml full fat coconut milk
  • 1 double chicken breast, cut into thick slices or chunks
  • Salt and pepper to season

  • Heat the oil in a large wok over a medium heat.
  • Add the onions and capsicum.
  • Cook, stirring occasionally, until soft.
  • Add the garlic and ginger and cook for another minute.
  • Add the curry powder, mustard powder and cumin and cook for a few more minutes.
  • The spices will absorb some of the oil so add a little more oil to the pan if anything begins to stick too much.
  • Add the vinegar, mango chutney, coconut milk and ½ the mango to the pan.
  • Increase the heat and bring to a boil then lower the heat.
  • Simmer for about 15 minutes, stirring occasionally.
  • Remove the wok from the heat.
  • Scoop the sauce into a blender.
  • Purée the sauce until smooth.
  • Return the sauce to the wok.
  • Add the chicken pieces to the wok.
  • Return the sauce to a low simmer.
  • Cover the wok and let the sauce cook for 8-10 minutes.
  • The chicken should be just cooked through but use a knife to cut open the largest piece to check.
  • Add the remaining chopped mango to the pan.
  • Let the sauce cook, uncovered, at a very low temperature for another minute or two.
  • If a little too sweet, add a little more vinegar.
  • If not sweet enough, you can add a dash of sugar.
  • Add salt and pepper to taste.

  • If using canned mango, reserve the nectar and make mango ice blocks or mango tea cake.

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