MANGO CURRY
This Keralan mango curry is one we'd typically pair with a fish curry and accompany with rice. The recipe calls for coconut vinegar, unripe mangoes, and black mustard seeds.
Provided by Joe Thottungal
Categories Dinner Side Mango Coconut Shallot Chile Pepper Vinegar Ginger Vegetarian Vegan Wheat/Gluten-Free Dairy Free Soy Free Peanut Free Tree Nut Free
Yield Serves 4-6
Number Of Ingredients 14
Steps:
- In a bowl, combine mangoes, shallots, green chiles, ginger, garlic, vinegar, and salt and mix well. Set aside for 2 hours.
- In a large saucepan, combine mango mixture and coconut milk and bring to a boil. Reduce heat and simmer for 5 minutes, or until mangoes are softened.
- Have a splash guard and measured spices nearby. Heat oil in a small frying pan over medium-high heat until nearly smoking. Immediately reduce heat to medium. (You can test the heat of the oil by dropping in a couple of seeds. The oil is at the correct temperature when the seeds crackle, but do not burn.) Add mustard seeds and temper for a few seconds, until they stop popping. (Cover with the splash guard, if needed.) Add red chiles and curry leaves and cook for 15-20 seconds. Add the tempered spice mixture to the saucepan and stir to combine.
- Garnish with fried onions (if using). Serve with rice.
- Cooks' Note
- Tempering is a traditional method of extracting optimal flavor from Indian spices, and it is a skill learned with practice! Reducing the heat a little before adding the spices prevents the spices from burning and adding a bitterness to your dish. If they do burn, simply start again with fresh spices.
CREAMY CHICKEN & MANGO CURRY
Use korma paste, turmeric and black onion seeds as the base for this mild, Indian spice-pot, made creamy with coconut milk
Provided by Good Food team
Categories Dinner, Main course
Time 1h10m
Number Of Ingredients 12
Steps:
- Toss the chicken thighs with 1 tsp of the turmeric and some salt. Heat the oil in a big frying pan or wide flameproof casserole, and brown the thighs well on both sides. Remove from the pan. Add the chopped onion and cook for 5 mins until softened.
- Roughly cut all the flesh from one of the mangoes, scraping as much as you can from the stone. Put into a food processor with the korma paste, ginger and quartered onion. Whizz to a paste, then tip into the pan and gently cook until softened.
- Stir in the remaining turmeric, cumin and onion seeds and turn up the heat for a couple of mins. Return the chicken to the pan. Stir in the coconut milk and stock. Bring to a gentle simmer, then cover and cook for 20 mins.
- Uncover the pan and cook for another 25-30 mins until the chicken is really tender, adding a few drops of water to keep it saucy.
- Slice the remaining mango and stir in to heat through while you shred the chicken with two forks. Season and serve scattered with the coriander, with basmati rice, naan bread, chutney, lime pickle and our sides, if you like.
Nutrition Facts : Calories 384 calories, Fat 17 grams fat, SaturatedFat 6 grams saturated fat, Carbohydrate 17 grams carbohydrates, Sugar 14 grams sugar, Fiber 3 grams fiber, Protein 41 grams protein, Sodium 1.2 milligram of sodium
KERALAN CHICKEN COCONUT ISHTU
Anjum Anand adds green beans and spinach to this creamy chicken curry to make a flavourful one-pot meal - serve alongside rice, paratha, naan or rice noodles for a special supper
Provided by Anjum Anand
Categories Dinner, Lunch, Main course, Supper
Time 1h40m
Number Of Ingredients 21
Steps:
- Heat the oil in a wide pan (a karahi or wok is ideal), then add the cinnamon stick, cardamom pods, cloves, peppercorns and star anise. Once the seeds have stopped popping, add the curry leaves and the onion and cook over a medium heat until translucent. Add the ginger, garlic and green chillies, and sauté gently for 1-2 mins or until the garlic is cooked.
- Grind the fennel seeds to a fine powder in a spice grinder or with a pestle and mortar, then add to the pan with the turmeric, ground coriander and a pinch of salt. Add a splash of water and cook for 2 mins. Put the chicken in the pan and cook in the spice paste for 2 mins. Add water to come a third of the way up the chicken, bring to a boil, then reduce the heat and cook, covered, for 1 hr, stirring occasionally.
- Once the liquid has reduced, add the green beans and coconut milk (including the thin milk that collects at the bottom of the can), cover and cook for another 10 mins. Uncover and cook off most of the excess liquid, stirring occasionally. Check the chicken is cooked all the way through. Stir in the coconut cream, vinegar and spinach, and bring to a simmer. Taste and adjust the seasoning, and serve topped with the coriander.
Nutrition Facts : Calories 538 calories, Fat 39 grams fat, SaturatedFat 30 grams saturated fat, Carbohydrate 9 grams carbohydrates, Sugar 4 grams sugar, Fiber 2 grams fiber, Protein 35 grams protein, Sodium 0.4 milligram of sodium
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