Sunday, November 15, 2009

Spicy Indian Chicken & Mango Curry

A fresh curry perfect for summer.

Serves 4

2 medium mangoes, peeled, sliced
400ml can coconut milk
1 tablespoon vegetable oil
1 tablespoon hot curry paste*
500g chicken breast fillets, cut into 3cm pieces
4 medium shallots, sliced
1 large cucumber, seeded and sliced

Place half of mango slices into bowl of blender with coconut milk.
Blend until smooth.
Heat oil in large saucepan over medium-high heat.
Cook curry paste, stirring, for 2 min or until fragrant.
Add chicken & shallots & cook for 5-7 min or until chicken is just cooked through.
Pour in the mango puree & cook until heated through.
To serve, stir in remaining mango slices & cucumber.

*If you can't get ready-made paste, use the whole recipe below:

Curry Paste

1 tsp cumin seeds
12 red chillies, chopped (or to taste)
6 garlic cloves, minced or crushed
2 tsp coriander seeds
1 tsp turmeric
2 inches ginger, chopped, or 4 tsp minced ginger

Grind all ingredients in together in a mortar & pestle.