Tasty Diaries
Your weekly dose of culinary delights
Recipe adapted from: recipe in Modes et Travaux, Oct 2008
Busy time: 20 min, Total prep time: 20 min
Serves 4 to 6
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Cover the raisins with a bit of water and set aside
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Start preparing the rice according to packet instructions
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Halve the onions and cut each half into thin segments.
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Cut the chicken into cubical chunks of about 3 cms
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Peel and dice the mangos. Make sure the dice are not too small (1.5 to 2 cms is good), otherwise they won’t keep their shape when cooked
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Crumble and dilute the stock into the coconut milk
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Gently sauté the onions for 1-2 minutes in 2 tablespoons of olive oil
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Add the chicken and strained raisins and sauté on medium heat until the chicken looks browned (about 5 minutes)
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Pour the coconut milk mixture into the frying pan. and add the curry and chilli (optional). Mix well and cook for another 5 minutes, or until the chicken is cooked through.
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In the meantime, brown the mango cubes for 3 minutes in a separate frying pan in 2 tablespoons of olive oil. Add pepper and a pinch of chili powder.
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Serve the rice first, toss the mangos on top and cover with the chicken curry.
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Sooooo delicious....
Express chicken, mango and red onion curry
10/08/2009
I found this brilliant recipe in an old magazine forgotten in one of the bedrooms of my family house in Brittany. It was originally a verrine (ingredients layered in a small glass) but I changed it to a main dish with more coconut milk to make it creamier. You will love the velvet smoothness of the mango, which beautifully softens the spices and balances out the bite of the onions. A real treat.
Ingredients:
4 (up to 600g) chicken breasts
2 red onions
2 large ripe but firm mangos (or 3 small ones)
4 tablespoons raisins
4 tablespoons olive oil
1 cube chicken stock (1 one table spoon of dry stock)
25 cl coconut milk
2 teaspoons medium curry powder (use mild if eating with children)
1/4 teapoon chili powder (forget about the chili if eating with children))
Salt and pepper
Serve with:
Flagrant rice (Basmati)
Canned coconut milk, if not shaken, separates into two layers with the thick (upper) layer being the coconut cream and the thinner (bottom) layer constituting the milk. The cream is a bit fatter than the milk but is still low fat, so I like to have a bit of it to give the sauce more consistency. So don’t forget to shake the can well to mix both before using the liquid.
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