Mango Chicken Curry
Welcome to 2011. Hope you all had a great time bringing in the new year. I spent the day with some of my friends at the beach, until the wind picked up and it turned into a sand storm. My small camera got infected with sand and is now decommissioned 🙁 . I had a nice quite night in with Hamsley, complete with gourmet pizzas, eton mess with the fresh berries I picked and a dumb movie. Sometimes I think I’m a old woman in the body of a twenty-something year old. But I’m totally okay with that, thank you very much!
Let’s start the year off with a combination of some of my favorite things; chicken and mango.
I wanted to make this the other day, but I failed to read that the chicken needs to be marinated for 3 hours! So fast forward a few days later, I left it marinate all day whilst we were out and about. Cooking it was relatively easy, and not many ingredients required. The most fiddliest bit was peeling and chopping the mango. We weren’t too sure about how the mango would go. It’s not cooked as you add it at the last moment, so it’s not hot and slushy. The chicken itself was lovely and succulent, and the sauce was fantastic, but then again, tandoori flavourings are always yum. It’s a good combo, but I can’t help but think there would be something else better paired with it. For now though, mango will do!
Mango Chicken Curry
6 chicken thigh fillets, halved
1/4 cup (75g) tandoori paste
3/4 cup (200g) natural yoghurt
2 tablespoons rice bran oil
2 mangoes, peeled, chopped
1/2 cup coriander leaves, plus extra to serve
3 cups steamed basmati rice (from 1 cup raw) to serve
1. Place chicken in a large bowl with tandoori paste and 1/4 cup of yoghurt. Stir to coat. Cover and place in fridge for 3 hours to marinate.
2. Heat oil and butter in a large non-stick frying pan on medium. Add chicken and cook for 3-4 minutes each side, until golden. Add 1/4 cup of remaining yoghurt and cook, stirring, for 1 minute, until combined. Add remaining yoghurt and cook, stirring, for 1 minute, until heated through. Stir through mango and coriander.
3. Top with extra coriander. Serve with rice.
*Tips: When adding the yoghurt in step 2, only cook for the recommended time – any longer and the sauce could split.