I have decided that if I eat enough spicy foods, this little nagging cold will decide to vacate the premises. Maybe, if I create environs that are waaay too hot for it, it will decide to go seek nicer climates? Barring that, if nothing else, spicy foods do wonders for cleaning out my sinuses. All positives, in my book.
So. I have another curry for you! It fits all the requisite spicy requirements delightfully, and made an excellent Sunday (and Monday, hooorayyy, leftovers!) dinner. This one is different from others that I’ve made, as you puree the sauteed onion and veggies to make a sauce, and then you poach the chicken in that. Delicious, obvi, or I wouldn’t be posting about it! Sunday was a ridiculously bakingtastic day for the Nerdaerie! Kira and I went from having NO FOOD to having tons! It was a turnaround of epic proportions: Sunday morning, pre-grocery shopping, the produce bit of the fridge contained approximately one apple. And some ginger. And that was about it. We were running spectacularly low on most everything else as well (hello, awkward bit of cheese and heel of bread…and OH NO! I’m down to the scrapings on the bottom of the pnut butter jar), so grocery shopping needed to happen. Stat. Hey. At least we don’t waste!
After the victuals were replenished, I made muffins. Delicious. Carrot/banana/vegan/CHIA! Add to that the leftover [chia] cookies from last Friday. And then the curry (no, there wasn’t any chia in this, surprise!). And the whole wheat naan that went with the curry. And the bread that Kira made (delicious. I just ate some for lunch, mmmmm) for toasting and breakfasty purposes. Oh. Yes. And the coconut rice pudding to complement the curry (We clearly don’t do things by halves in this apartment: go big or go home! Evidenced in part by my jar-a-week consumption of pnut butter). Our fridge was exploding. In a good way, of course! The explosion has toned itself down now, thanks to some committed eating.
So! Now that I’ve effectively taunted you with all of the food WE got to eat this weekend, I suggest you make yourself some curry…and some naan… and maybe some rice pudding, whilst you’re at it. Nothing like maximizing your time in the kitchen ;)
Mango Chicken Curry
Slightly adapted from Eats Well With Others, here! Serves 2, with enough leftover for dinner the next night (or 4, if you eat it all at once!)
- a good glug of olive oil, for sauteing purposes
- 3/4 of a large onion (or the awkward bit you happen to have left over)
- 1 bell pepper, chopped
- 1 chunk of frozen garlic
- 2 tbsp fresh ginger, minced
- 2 tbsp curry powder (Madras is the BEST. I refuse to use anything else)
- 1/2 tsp cumin
- approximately 2 c frozen mango*
- 2 tbsp apple cider vinegar
- 1.25 c water
- 2 chicken breasts, defrosted and cut into bite-sized pieces
- 1/2 c light coconut milk
- salt/pepper/sugar/etc for seasoning, to taste
*I used the frozen mango we had leftover, probably about 1.5 cups. Next time, I’ll make sure to have more—I really liked the chunks of mango in the sauce. Fresh would be wonderful too, if you happen to be somewhere besides Oregon, where you can find them…
Heat olive oil in a saute pan over medium heat. Add onions and cook for several minutes, until they begin to soften, at which point chuck in bell pepper bits and cook for a bit longer. Nextly, toss in cumin and curry powder. More oil can be added here if things start sticking—I found I added just a little more. Add in ginger and garlic, and keep it a’cookin, for about one minute more.
Add in water and vinegar, and half of the mango. Bring to a boil, and then reduce to a simmer, stirring occasionally, for about 15 minutes. Some of the liquid should have reduced. Remove from the heat, and carefully puree into a sauce in your blender. Return to pan when the sauce is smooth.
Add chicken pieces to the sauce, cover pan, and let cook for about 10 minutes, or until the chicken is completely done. I found that removing a piece to a cutting board to check for doneness was the most effective… cut it in half and check! When the chicken is done, stir in coconut milk and remaining mango. Make sure to keep it at a simmer (we don’t want curdled coconut milk, do we?). Taste and season to your preference—I found mine needed a bit of pepper, salt, and a dash of sugar. Serve with whole wheat naan (recipe follows), and garnish with mango chutney (of course!!) and coconut.
Whole Wheat Naan
This is much more like a flat bread, less puffy than yeast-risen naan. But it’s perfect when you haven’t gotten your crap together enough to plan for yeast breads… and you’re hungry, and the curry is nearly done. Our next project will be yeasted naan!
From Never Home Maker, here. We got 4 5-6″ pieces.
- 1 c whole wheat flour (Kira used a ww bread flour)
- 1/2 tsp baking powder
- pinch of salt*
- 2/3 c water
- extra flour, for rolling
*Kira and I both agreed that this could use more than a pinch. Say like 1/2 tsp? The naan definitely could have used more flavor, but brushed with a bit of Earth Balance, it was definitely tasty. More to play with next time!
Whisk together flour, baking powder, and salt (and additional seasoning, if using). Add water and stir. Knead dough for a few minutes—the dough should be stickyish, so add additional flour when necessary. The dough should be smooth and elastic. Divide into desired number of balls, and roll out on a floured surface. Heat a bit of olive oil in a skillet. When hot, toss a naanling in the pan, and wait until it’s golden brown. Flip! Cook the other side until desired brownness is reached. Eat hot. Preferably with curry :)