Tuesday, February 25, 2014

Mango Chicken Curry

Mango Chicken Curry Katy's Kitchen
This is the 2nd post in a blog series entitled 10 Recipes 10 Weeks.
This past month I read Shauna Niequist's book Bread and Wine which I will be talking about in my February Reads post. In the book, she shares some of her favorite memories and the recipes that go along with one. This recipe particularly stuck out to me. 1) It has mangos. 2) It has curry in it. In the past year I've really gotten into Thai food because of my boyfriend Matt and being out in California all summer. I had started by just eating pad thai and fried rice dishes, but eventually he got me to try a few different curry dishes that I feel in love with. Until this week, I had yet to make one. 
The recipe is a little deceptive though because it didn't really make a curry sauce like I was expecting, but the chicken is breaded in a curry/flour mixture. To me, it lacked spice so next time I would kick up the ratios. Overall, this fresh dish definitely satisfies....and I may have soaked up some of the sauce with bread as a late night snack last night....
It may seem like a long ingredient list, but if you can employ a sous chef, all the chopping gets done pretty fast.
Below is the recipe I used. I cut most of the ingredients in half. It still made 3-4 meals. I would double it if you're making it for the family so you can have some delicious leftovers. 
1/4 c flour
2 T curry powder (or more)
1 t sea salt
1/4 t cayenne pepper (or more for spiciness)
2 boneless, skinless, chicken breasts cut into pieces
2-4 T olive oil
2 garlic cloves chopped
1/2  red onion, chopped
1 T fresh ginger, chopped
1 small red bell pepper, chopped
2 c chicken broth
1/4 c raisins
1 mango, pitted and diced
1 Roma tomato, diced
1 T fresh lime juice
2 T chopped cilantro
2 T fresh basil, chopped
  1. Mix together flour, curry powder, salt and cayenne pepper in a bowl. Toss chicken pieces in flour mixture.
  2. Add 1-2 T olive oil to a pan. Cook chicken on medium heat until lightly browned on each side (8-10 min total). Remove chicken from pan and set aside.
  3. Add 1 T more olive oil and then cook garlic, red onion, ginger, and red pepper until onion starts to turn golden (3-4 minutes).
  4. Add chicken back to pan and add chicken broth. Bring to a simmer and then lower heat.
  5. Leave at a simmer until broth is reduced by 1/3. Mine didn't thicken at all, it just infused the flavors.
  6. Add the raisins, tomatoes, mango, and simmer for 1-2 more minutes.
  7. Take off heat, add lime juice, cilantro and basil. Spoon out of chicken broth mixture and serve over rice. 

Photo Steps
chopped vegetables
Red peppers, red onion, ginger, and garlic all ready to go. 

breaded chicken
Add raw chicken to flour mixture and toss. (Step 1)

chicken cooking
Cook chicken over medium heat in olive oil until browned. (Step 2)

Next cook red onion, red pepper, garlic, and ginger for 3-4 minutes. (Step 3)

sous chef
My mango dicing sous-chef/boyfriend. We both might have been stealing bites of the yummy fruit :)

chicken and vegetables
Add chicken back to pan. 

chicken mango curry in chicken broth
Add chicken broth to pan and let simmer (Step 4).

raisins, mango, tomatoes
Mangos, tomatoes, and raisins ready to go.

mango chicken curry
Let the mixture reduce and then add other ingredients and warm through (Step 5, 6).

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