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Hi.

Welcome to my blog. I document my many adventures in food. Hope you find something that takes your fancy. 

CHICKEN, COCONUT & MANGO CURRY

CHICKEN, COCONUT & MANGO CURRY

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This is the ultimate midweek curry. It doesn't take long to make as the recipe cheats and uses a shop brought curry paste. Also the sweet mango & coconut transforms this from an Indian curry to more of a Thai curry/ moroccan tagine due to the sweet flavours and creamy sauce.

Serving suggestions are flatbread/ naan bread and my moroccan style cous cous. This colourful and vibrant dish is bound to impress your other half, children or guests.

Ingredients:

  • Knob Of Unsalted Butter
  • 6 Skinless & Boneless Chicken Thighs (Sliced)
  • 2 Medium Onions (Finely Chopped)
  • 3 Garlic Cloves (Finely Chopped)
  • 6 Medium Tomatoes (Roughly Chopped)
  • 2 Tbsp Curry Paste (I Used Rendang Curry Paste)
  • 1 Tsp Ground Ginger
  • 160ml Can Coconut Cream
  • 1 Tsp Soft Light Brown Sugar
  • 1 Ripe Mango (Peeled & Sliced)
  • 3 Tbsp Double Cream
  • Handful Coriander (Roughly Chopped)

Method:

  1. Heat the butter in a large saute pan over a medium heat. Add the chicken until golden, seasoning it while it cooks. Do not fully cook the chicken, only add colour. Remove and set aside.
  2. Add the onions and garlic to the pan and cook over a medium heat until soft, 8-10 minutes.
  3. Add the tomatoes and cook for a further 5 minutes followed by the curry paste and ginger and cook until fragrant.
  4. Add the stock and bring to a rolling boil until the liquid has reduced by half.
  5. Reduce the heat, add the coconut cream, sugar and chicken. Simmer for at least 30 minutes but up to an hour until the chicken is fully cooked through.
  6. Add the mango and double cream 5 minutes before you are ready to serve. Top with the chopped coriander, and serve with rice/ couscous and flatbread.
MOROCCAN STYLE COUS COUS

MOROCCAN STYLE COUS COUS

GRIDDLED CHICKEN CAESAR SALAD

GRIDDLED CHICKEN CAESAR SALAD