It's time again for The Secret Recipe Club (SRC) again, hosted by Suzanne from The Bugs on my Windshield. Because SRC's reveal date is Monday, there won't be a Friday recipe this week.
This month I was assigned Angela's Kitchen. Angela's blog caters to the gluten- and dairy-free crowd. While some people might groan thinking: great, there won't be anything interesting here, I already knew better. My sister-in-law keeps a gluten-free diet and she and my brother blog about their gluten-free experiences in Western Canada. So back to Angela - I immediately knew there was going to be lots to choose from and I was right. What most people don't realize is that there is a ton of cuisine that is both naturally gluten- and dairy-free. So it wasn't about making something with gluten and dairy substitutes, but finding the cuisine that matches the dietary needs of the audience.
In the end, I chose to make her Chicken Mango Curry. Many curries are naturally gluten-free and many Eastern curries use coconut milk instead of cream - voila. No substitutes, just something that works for everyone.
For this particular recipe, I made some slight changes in process and substitutions to match Meredith's dietary needs (she doesn't like green beans) and my cooking style, and there was no need to freeze it for later (the leftovers were eaten the next day for lunch), however, it still keeps the spirit of Angela's original creation.
When we sat down to eat, Meredith said that it reminded her of the curries her mom used to make because of the sweetness of the mango, coconut milk, and raisins. Jeremy couldn't get enough of the zucchini so he shovelled his little bowl down as well. This is definitely a curry we'll be making again.
Mango Chicken Curry
Meredith said that this curry reminded her of the curries her mom used to make because of the sweetness of the mango, coconut milk, and raisins. Adapted from Angela's Kitchen.
- 4 tbsp olive oil
- 1/2 kilo chicken thighs, boneless, skinless, cut into 1" pieces
- 2 medium onions, chopped
- 1 tbsp (rounded) garlic, minced
- dash salt
- 1 green bell pepper, chopped
- 1 red bell pepper, chopped
- 2 cups zucchini, chopped into 1-inch pieces
- 2 tbsp curry powder
- 1 mango, peeled and diced
- 2 tbsp cider vinegar
- 1 1/2 cups chicken stock
- 1 mango (yes, another mango), peeled and diced
- 1/3 cup golden raisins
- 3/4 cup coconut milk
1. In a Dutch oven heat olive oil over medium-high heat and brown chicken for 3-5 minutes. Remove from pan to a bowl.2. Add onions, garlic, ginger and salt to pan and cook for around ten minutes, stirring occasionally.3. Add peppers and zucchini and continue to cook for 5-10 minutes, until peppers begin to soften.4. Add back chicken, curry powder, 1 mango, vinegar and chicken stock and bring to a boil. Reduce to medium and allow to simmer, uncovered for 25 minutes.5. Add remaining mango, raisins, and coconut milk. Stir and let simmer for 5 to 10 minutes and serve with rice.
DetailsPrep time: Cook time: Total time: Yield: 3 servings
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Love how this is packed with veggies, it sounds delicious!ReplyDelete
My roommate would kill for this, I think I will make it for her sometime soon. Great being a part of SRC with you. Would love you to stop by and check out my Mango Avocado Salsa from my assigned blogger, Jeanette's Healthy Living. =)ReplyDelete
I love curry recipes and with mango this would have to totally rock! I made the Bhature bread. SRC is so much fun!ReplyDelete
Yum, I LOVE mango curry - something about the flavor of mango just goes so perfectly with curry spices! Looks delicious. :)ReplyDelete
I just love reading curry recipes. Unfortunately my husband hates fruit in a curry so I'll just have to imagine this one!ReplyDelete
I am becoming more and more into curries. In fact, I had a Bengali Gimlet this weekend with a base of "curried nectar." It was delicious! As I am sure this recipe is too!!ReplyDelete
(And, what's the story on Second Cup and Timothy’s? I would be interested in that."
That is an awesome flavor combination! great choice for SRC!ReplyDelete
Your Mango Chicken Curry looks like great recipe that we would really enjoy! It is fun cooking with you in the SRC and have a great week.
Looks great! Curry is one of my favorite dishes :)ReplyDelete
Beautiful dish. Great flavors!!ReplyDelete
Mango and curry, two of our favorite flavors. Great sounding dish.ReplyDelete
If you haven't already, I'd love for you to check out my Group 'A' SRC entry: Broiled Sushi.
Cook Lisa Cook
I love curry! I'm stopping by from Secret Recipe Club. I hope you'll swing by Seasonalpotluck.com March is artichoke month! http://bit.ly/zRfNjo I'd love if you'd link up your artichoke recipes!ReplyDelete
I absolutely adore Mango in any form. This curry sounds delicious Daniel! Great pick!ReplyDelete
I've just recently rediscovered coconut milk. I love the flavor combination in this dish. Great choice!ReplyDelete
You are so right - many dishes are naturally gluten and dairy free. Baking is different, but cooking is not that much different in many cuisines. Love the idea of mango in curry, haven't tried that combination yet.ReplyDelete
I absolutely love the sound of this dish-curry, mangoes, veggies, spices-wow! Looks fabulous!ReplyDelete
I really love the combination of flavors, it looks and sounds greatReplyDelete
mmm anything with mango and coconut milk has me sold :)ReplyDelete