Thursday, January 28, 2010

Mango Curry Chicken

Everyone loves when I make curry dishes. The trick is getting the balance of the spices and sweet/sour. Remember when using curry a little goes a LONG way!
Although it's not recommended I was in a rush and my chicken breasts were not fully de-thawed, so I just added a little more time to the cooking time and they came out perfect.
Serve with Jasmine rice.

Oven : 350Deg Time: 45mins Prep: 15ms
1 Can 8oz Mango w liquid (diced)
1 Can 8oz coconut milk
1 teaspoon Tamarind paste
1 Medium Onion chopped
3 garlic cloves finely diced
1/4 c chopped fresh cilantro
1 1/2 teaspoons Garlic Powder
1/2 teaspoon Crushed red pepper flakes
2 teaspoons Curry powder
1/2 teaspoon finely diced fresh ginger
1/2 teaspoon ground coriander (I just crush it with a mortar and pestle)
1 teaspoon ground cumin
1 to 2 teaspoons Sugar (to taste)
1 to 2 teaspoons Salt (to taste)
1 to 2 teaspoon fresh ground pepper (to taste)
2-3 Tablespoon Red wine vinegar (or to taste, remember it's about balance)
3 lbs chicken breasts (or a whole chicken cut up)

Mix all ingredients except chicken. Taste the sauce and make sure it tastes good. It will develop a better flavor as it cooks so don't be to worried if the sauce isn't exactly what you want it to be Yet. Once you are happy with the flavor mix chicken in and place in a 13x9 baking dish. (or a roasting pan depending on how much chicken you have)

Bake till chicken juices run clear.

1 comment:

  1. Sounds delicious. Need a kitchen-mate to help test recipes?