Friday, September 12, 2014

Chicken and Mango Curry

Dear Jess,

The sun is shining, and the air is cooling. What a wonderful time of year. I have decided it's my favourite. Don't get me wrong, I love love love sticky, hot, humid weather. Maybe it's a result of being born in August. This weather, however, seems strikingly Canadian to me. I feel as if it's in me. In my blood. You know it will get much colder, and you're hanging onto the last long days of sunlight. Sometimes still wearing a t-shirt, even if it's only 10 degrees because the heat of summer is still living inside us. Mmmmm. To top it all off, the kitchen smells of warm, bubbling comfort.

This recipe actually came from a friend of mine. We went to their house for dinner a while back, and she found this recipe for me and my eating restrictions. She was kind enough to pass the recipe on, and I have since made it twice (to raving reviews from the husband!) I left the printed copy at the cottage, but can remember what it said. Unfortunately I can't remember where in the large world of the Internet it came from. So here goes my version of it!

Chicken and Mango Curry
2 Tbsp olive oil
1 medium onion, chopped
1 celery stalk, chopped
2 Tbsp ginger, grated
2-3 garlic cloves, minced
2 tsp ground cumin (or more, depending on your taste)
2 Tbsp curry powder (more or less, depending on your taste)
1 14.5oz can full fat coconut milk
2 mangoes (or 4 cups frozen mango)
The meat of one whole (cooked) chicken
fresh chopped cilantro (optional)

1. Heat oil in saute pan. Add and cook onion and celery for 5 minutes. Add ginger and garlic. Cook for another 2-3 minutes. Add cumin and curry powder. This will soak up lots of the oil. Add more oil if needed.

2. Add coconut milk and half the mango (one mango if using fresh, 2 cups if using frozen) and bring to a boil. Simmer for 15-20 minutes.

3. Transfer into a blender. Blend until smooth. Return to saute pan. Add chicken (chopped) and the remainder of your mango. Bring to boil, and simmer (stirring) for another 10-15 minutes.

I serve this on brown rice with fresh, chopped cilantro.

I hope all is going well with the start of a new school year! I am thinking of you often!


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