Recipe: Mild mango chicken curry

Recipe: Uncle Tristan's mild mango chicken curry

Mango-Chicken-Curry-436

Method:

  1. Heat 3 tbsp of the oil in a large, heavy- based saucepan over a low heat and sweat the onion until translucent. Add the remaining oil along with the chilli, garlic and ginger; cook for 2 minutes, stirring.
  2. Add the curry powder, salt and pepper; cook for 1 minute and keep stirring. Increase the heat to medium, add the chopped tomatoes and cook for around 10 minutes, until the sauce has reduced and thickened.
  3. Stir in the tomato ketchup, peanut butter and 1 tsp of the mango syrup; keep cooking until the sauce turns into a thick paste. Then, if you are using raw chicken, add it now and stir into the sauce.
  4. Cook for 5 minutes to coat the chicken and seal in the juices. If you are using
    chicken leftovers, put the chicken into the mixture and go straight to the next stage.
  5. Add the coconut milk, turn up the heat until the sauce starts to bubble, then reduce the heat and simmer for 8 minutes until the curry is a creamy consistency. If the sauce is becoming too thick, add a little more mango syrup. Alternatively, add water if you feel the curry is becoming too sweet.
  6. Chop and stir in the mango slices and simmer for another 2 minutes. Stir in half the chopped coriander and season with salt and black pepper to taste.
  7. Serve with the remaining coriander and a dollop of yogurt if you wish, accompanied by a wedge of lime and basmati rice or flatbread.

Serves 4-6

Ingredients

  • 4 tbsp vegetable oil
  • 1 large onion, finely chopped
  • 1 red chilli pepper, deseeded and finely diced
  • 1 garlic clove, finely chopped
  • 1cm piece fresh ginger finely chopped
  • 1 tbsp mild curry powder
  • 1 tsp salt
  • Lots of black pepper
  • 400g tin of chopped tomatoes
  • 1 tbsp tomato ketchup
  • 1 tsp peanut butter
  • 400g tin of mango slices, syrup drained and reserved
  • 800g cooked or raw chicken, chopped into bite-sized chunks
  • 250ml coconut milk
  • Handful of coriander, chopped
  • Yogurt, to serve

Tip: To make this palatable to kids who aren't keen on spicy food, leave out the red chilli and make sure you are using mild curry powder.

Recipe courtesy of: The Crumbs Family Cookbook

 

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