Our kitchen smells of warm earthy mangoes, as it should every summer. This morning I was particularly drawn by their sweet sensuous smell and felt compelled to include mango in today’s lunch. I decided to do a very simple Mango & Coconut Chicken Curry. Since I wasn’t in the mood to look up a recipe I cooked by feel, and am quite pleased with the result.
Here’s the recipe
What you need :
- 2 small chicken breasts cut to small bits
- 1 ripe plump Alphonso mango
- 1 pink onion chopped
- 1 yellow bell pepper (optional) chopped
- 1inch stick on ginger grated
- fresh grated coconut 3 tablespoons
- cloves, cinnamon, salt & pepper
- oil of choice
Use half of the grated ginger and half a teaspoon of salt to marinate the chicken. In a saucepan fry the onion, bell pepper, remaining ginger, one tablespoon of grated coconut, about 8 cloves and an inch of cinnamon till the onions & coconut begins to brown. At this point add the chicken and fry till water begins to separate. Keep the lid on, while you get to the best part – the mango.
Pick up a plump ripe mango , cut off the cheeks and scoop out all the flesh. Keep this aside and wait for the chicken to begin boiling in its own juices. Toss in the fleshy bits of mango and let the it simmer. Squeeze out some coconut milk from the remaining grated coconut and add it to the mixture. You’re curry is ready, you can some pepper at the end.
Use packaged coconut cream for richer curry, but I prefer using fresh un-packaged coconut for a more homey feel. The bell pepper does complement sweet mango well, but can be done away with. Serve with simple steamed rice. Serves 2. Takes 25mins.