It's high time I shared my favorite curry recipe, the fact that we have a home made curry, made from scratch every Wednesday seems to pass by a lot on my blog. Admittedly I have selfish reasons of the page the recipe is on is very well worn out after getting stuck to another page, so this is for my own records as much is it is for sharing with you all.
It's a pretty straight forward curry recipe typically using the spices you should already have if curry making is your thing. It's sweet, mild and full of flavor. While it takes a bit in preparation, it's quick to cook and well worth the time.
1 medium mango (go by your personal taste by how ripe you want it)
1 good sized chicken thigh or breast
1/4 teaspoon of onion seeds
1 teaspoon fresh ginger pulp
1/2 teaspoon of fresh garlic pulp
1 teaspoon of chilli powder
1/4 teaspoon of turmeric
1 teaspoon of ground coriander
2 tablespoons of oil (vegetable, corn or peanut - whatever you have)
4 curry leaves (or a teaspoon of curry powder)
1 large onion
1 cup of water
2 medium tomatoes
2 medium green chilli's seeded and chopped
1 good sized teaspoon of dry cilantro (2 tablespoons if you have it fresh) also note coriander is often known as cilantro in the US
First things first, peel the mango and slice into blocks and divided into two. Take one of the piles and place into a bowl, adding in the chicken cubes, onion seeds, ginger, garlic, chilli powder, turmeric and ground coriander and mix well.
In your pan, heat the oil and pop in the sliced onions, once golden add in the curry leaves (which I never have to use about a teaspoon of curry powder instead). Gradually add in the chicken pieces and finish off with pouring in the water. Lower the heat and simmer for 12 to 15 minutes, string every now and again until the chicken is cooked and the water has been absorbed.
Once the 15 minutes have passed, add in the remain half of the mango, the chopped up tomatoes, chillies and cilantro, give it a quick stir and heat through and then serve.
This curry takes me to my happy place every time.
What are your favorite curries to make or eat?