Secret Recipe Club: Mango Chicken Curry

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.

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Mango Chicken Curry

by Daniel Saraga March-12-2012

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.

Ingredients

• 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

Instructions

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.

Details

Prep time: 15 mins Cook time: 1 hour Total time: 1 hour 15 mins Yield: 3 servings

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Sweet Potato Pudding

The walnuts are optional, in addition to the
awesome doily action under the plate

• 4-5 cups sweet potato, boiled and mashed (3-4 large sweet potatoes)
• 1/2 cup margarine
• 2 eggs, beaten
• 2 tsp vanilla
• 1/3 cup milk
• 1/2 cup sugar
• 1/2 cup crushed walnuts (optional)

1. Preheat oven to 350-degrees.
2. In a large bowl, fold margarine into mashed potatoes and set aside.
3. In a smaller bowl, whisk together eggs, vanilla, milk and sugar.
4. Add contents of small bowl to larger and mix thoroughly.
5. Transfer mixture to a greased casserole dish and sprinkle with walnuts.
6. Bake for 30-35 minutes. The top of the pudding should be firm and dry.

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African Chicken in Peanut Sauce

Served on a combination of white and black rice. It was
news to me that black rice turns the white rice purple
if you cook them together. 

• 1 tsp salt
• 1 tsp ground black pepper
• 2 tsp chopped garlic
• 1 1/2 tsp onion powder
• 3/4 tsp ground cayenne pepper (or to taste)
• 2 Tbsp vegetable oil
• 2 kilos chicken pieces (with or without skin)

• 2 tbsp oil
• 1 medium onion, finely diced
• 1 red pepper seeded and finely diced
• 1 green pepper, seeded and finely diced
• 1 carrot, finely diced
• 1 garlic clove, minced
• 1 small jalapeno pepper, seeded and finely diced
• 4 cups chicken broth or stock
• 1/2 cup smooth peanut butter
• 1 tbsp tomato paste
• 1 small tomato, seeded and diced
• 1/2 tsp dried thyme
• 2 tsp minced fresh ginger
• 1/2 cup coconut milk
• 1/2 tsp freshly ground black pepper
• 1/4 cup chopped cilantro

1. Combine salt, pepper, 2 tsp minced garlic, onion powder, cayenne and oil, rub onto chicken and let marinate for 2-3 hours in fridge or overnight.
2. In a dutch oven, heat 2 tbsp oil, brown chicken in batches and set aside.
3. Add onions, bell peppers, carrot, garlic, and jalapeno and fry for five minutes, gently scraping the bottom of the ban with a wooden spatula.
4. Add chicken stock and bring to a boil.
5. Reduce to medium and let simmer for 20 minutes, uncovered.
6. Add peanut butter, tomato paste, tomato, thyme, ginger, coconut milk and pepper and stir for two minutes.
7. Add back chicken and let simmer for 30 minutes, stirring occasionally to keep sauce from sticking and turning chicken after 15 minutes.
8. Stir in cilantro and serve with rice.

Based on African Chicken in Peanut Sauce by John Spottiswood

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