The first recipe which will be part of my Cooking Diary is a family favorite : MILD MANGO CHICKEN CURRY. Ever since I've served this up for my family, we have all fell in love - never again will we buy a store bought curry!!
You will need...
- Vegetable oil
- 1 large onion
- 1 red chilli pepper, deseeded and finely diced
- 1 garlic clove, finely chopped
- 1cm piece fresh ginger , finely chopped (you can always grate the ginger instead of finely chopping it)
- Mild curry powder (it can always be hotter if you want it!)
- Salt and Pepper
- 400g tin of chopped tomatoes (you can use whole tinned tomatoes and chop them while in the pan)
- Tomato ketchup
- 1 Mango (can use 400g x 1 tinned mango )
- Mango juice
- 800g raw chicken cut into bite sized pieces
- 250ml coconut milk
- Coriander
- Packet of rice of your choice
How to do it...
- Heat 3 tbsp of the oil in a large saucepan over a low heat then put the onions in till they turn clear.
- Add another tbsp of oil with the chilli, garlic and ginger; cook for 2 minutes whilst stirring. After 2 minutes, add the curry powder, salt and pepper; cook for 1 minute and keep stirring.
- Increase the heat to medium , add the tinned tomatoes and cook for around 10 minutes, until the tomato sauce has reduced and thickened
- Stir in the tomato ketchup and 1 tbsp of the mango juice and keep cooking until the sauce turns to a thick paste, then add the raw chicken in and stir it into the sauce. Cook for 5 minutes so the chicken is coated in sauce .
- Whilst that is cooking for 5 minutes, cut the skin off the mango and chop it into small chunks or slices and leave on the side. Start heating up the rice now, it should take about 11-15 minutes.
- Add the coconut milk and turn up the heat until it starts to bubble, then reduce the heat and simmer for 8 minutes until the curry is a creamy consistency. If it is too thick add more mango juice and if its becoming too sweet add water
- Stir in the mango and simmer for another 2 minutes . Stir in the chopped coriander and season with salt and pepper to how you want it.
Serve with the any extra coriander and the rice, trust me, you will love it! I hope you enjoyed this cooking post, and I can't wait to do another one of these. I would definitely rate this recipe 5/5!
This recipe was in "The Crumbs Family Cookbook"
♦Charlie♦
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