I bought
some dried candied mango on a whim and then decided to pair some of it with
chicken. It tasted good but the curry
was a bit thinner than I like – a little less stock and more coconut milk would
have been better.
Ingredients:
Dried Mango
Chicken
thighs cut up into approx. 1 inch pieces
Vegetable
oil/garlic oil
Red
capsicum (bell pepper) chopped
Finely
chopped ginger
Yellow
curry powder
Turmeric
Cumin (not
too much)
Chicken
stock
Coconut
milk
Cider
vinegar (to balance out the sweetness of the mango)
Sliced zucchini
Chopped
chilli
Silverbeet
(sliced)
Salt &
Pepper
Method
Brown the
chicken in oil
Add the
other ingredients (except the silverbeet)
Simmer with
the lid on. Add the silverbeet about 5-7
minutes before the end.
PS My apologies for the lighting in the pic...
I like the combination of ingredients you've used. Looks yummy.
ReplyDeleteI love mango chicken. Actually I just love mango. I occasionally buy dried mango but it never lasts long enough to cook with it!
ReplyDeleteI love mango with my curry, but I've never thought of using dried mango for cooking. Like Louise, I usually just snack on it!
ReplyDeleteWe have fresh mangos at this time in the market but I think I'd like the dried ones in this recipe. It's tropical. If it's not too spicy I can stand the curry, love the flavor,
ReplyDeleteI love chicken, mango and curry. This sounds so good!
ReplyDeleteI'd probably use some green mango, but your curry does sound good. I had the most awful one last week. I bought a prepared curry paste and it was way too salty, too hot and tasted too fishy. Yuk!
ReplyDelete