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.

print recipe

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

Recipes by the Haggis and the Herring: tasty world recipes tested in our kitchen
Try other tasty recipes

Vegetable Soup (Gypsy Soup)

This flavorful vegetarian soup is gluten-free and uses
Mediterranean spices for a unique, but not overwhelming flavor.

Week after week of reading Monday posts at Living in the Kitchen with Puppies, I'm reminded of one of my first cookbooks - Moosewood. I don't use it often at all, but every time I see one of the recipes, it's a little push to pull out my own copy.

My very first copy was literally that - a photocopy I had made from a friend's version (the original 1977 edition, I might add). I vowed that when I could afford to buy my own copy, I would. And I eventually did. The second edition (c. 1992) is a little different. still hand-drawn, but the recipes are a bit healthier. Less heavy creams, cheeses and butter, and more yogurt and olive oil (or no oil at all).

One of the things I noticed the very first time I opened the book is that some of the methods are very labour intensive. You're hard-pressed to find a recipe that takes less than an hour. The very first recipe I made (Russian cabbage borscht) took me quite a while as I had a cabbage as big as a basketball and a stockpot to make a double batch.

On this particular day, I decided to make my own version of the Gypsy soup. I say my own version for two reasons: because Katzen's own notes lists a plethora of substitutes for vegetables, and; there's no way I'm blanching, peeling and seeding tomatoes by hand. I will, however, use a small bottle of my mom's home-made tomato sauce instead.

Vegetable Soup (Gypsy Soup)

• 2 tbsp olive oil
• 2 cups onions, chopped
• 4 garlic cloves, minced
• 1 celery stalk, minced
• 2 cups peeled, diced carrots
• 1/2 tsp salt
• 2 tsp paprika
• 1 tsp turmeric
• 1 tsp basil
• dash cinnamon
• dash cayenne pepper
• 1 bay leaf
• 3 cups water
• 2 cups tomato sauce
• 1 bell pepper (green or red), diced
• 1 can chickpeas (drained and rinsed)

1. In a dutch oven, heat oil on medium. Add onions, garlic, celery and carrots and saute for 5 minutes. 
2. Add salt and saute for an additional five minutes. 
3. Add paprika, turmeric, basil, cinnamon, cayenne, bay leaf and water. cover and simmer for 15 minutes.
4. Add tomato sauce, peppers and chickpeas. cover and simmer for an additional 10-15 minutes, until vegetables are tender.
5. Remove bay leaf before serving.

Recipes by the Haggis and the Herring: tasty world recipes tested in our kitchen
Try other tasty recipes

Linked to Cast Party Wednesdays

Pisto Manchego (Zucchini, Onion and Red Pepper Stew) and Sofrito

Back when I took some general interest culinary courses at George Brown, I learned to make a vegetable stew called a Pisto. The original recipe called for eggplant and half a recipe's worth of a sauce called sofrito.

I made it so often for a while that Meredith and I overdosed on it and I hadn't made it in a few years since.

Wanting to cook more vegetable dishes, I remembered how good the pisto tasted and found the recipe. Not wanting eggplant, I upped the peppers and used the entire sauce recipe (I like sauce). It's just as tasty as we remember.

Without overdosing again, we'll start eating this once in a while.

print recipe

Pisto Manchego (Zucchini, Onion and Red Pepper Stew)

by Daniel Saraga June-17-2011

This Spanish vegetable stew is a meal on its own.

Ingredients

• 2+2 tbsp olive oil
• 4 bell peppers, chopped
• 2 large onions, chopped
• 3 medium zucchini, halved lengthwise and sliced 1/8" thick
• 1 sofrito recipe
• 2 garlic cloves
• 1/2 tsp cumin
• salt

Instructions

1. In a dutch oven, heat 2 tbsp olive oil and add the peppers, onion and salt. Cook over medium heat until peppers are soft and set aside. 2. Heat the remaining 2 tbsp oil and add the zucchini. Continue to simmer, stirring occasionally, until the zucchini is soft. 3. Add the pepper and onions back to the mixture along with the sofrito. Let mixture come to a gentle simmer.4. Using a mortar and pestle, crush the garlic, cumin and a dash of salt into a paste and stir it into the pan.5. Cook an additional 10 minutes before serving.

Details

Prep time: 15 mins Cook time: 30 mins Total time: 45 mins Yield: 6 servings

print recipe

Sofrito (Sweet Tomato and Onion Sauce)

by Daniel Saraga June-17-2011

This sauce is a key ingredient in the pisto, however, it's also good on its own in pasta, over rice or baked with chicken.

Ingredients

• 1 28oz can diced tomatoes
• 1 onion, chopped
• 1 garlic clove, bruised and minced
• 2 tbsp olive oil
• 1/2 tsp salt
• 2 tbsp sugar

Instructions

1. Place all ingredients into a saucepan and bring to a boil.2. Turn heat down and let simmer for 15 minutes for sauce to thicken.3. Using an immersion blender, puree minture.Unused sofrito can be frozen.

Details

Prep time: 5 mins Cook time: 15 mins Total time: 20 mins Yield: 2 cups

Recipes by the Haggis and the Herring: tasty world recipes tested in our kitchen
Try other tasty recipes

Dan's Chicken Chili Con Carne

At the end of Feburary, I found some ground chicken on sale, and I was excited to make some chili with it. I also had a larger-than-normal (28 oz) can of beans hanging around that I'd been meaning to use but haven't. In the end, I decided to do my own thing and not go with my current chili recipe that used a bunch of different beans. This one ended up looking like a more traditional chili (ground meat and red beans), but I don't think it tasted like one. I used a big tablespoon of garam masala, some dried chilies and a bunch of hot sauce to add to the flavour - it really turned out well, not overly spicy!

A note for my fellow food bloggers: I'm trying out a new post and recipe format with help from http://www.therecipewiz.com/. The Recipe Wiz uses Google's new recipe microformat which should eventually connect with Google's new recipe search engine. Please tell me what you think!

print recipe

Dan's Chicken Chili Con Carne

by Daniel Saraga April 15, 2011

This chili uses garam masala for a unique sweeter flavour.

Ingredients

3 dried red chilies2 tbsp olive oil500g ground chicken6 garlic cloves, minced1 green pepper, chopped1 large onion, chopped3 tbsp chili powder2 tbsp brown sugar3 tsp dried oregano3 tbsp ground cumin1 tbsp garam masala1 can tomato paste1-1/2 cups water1/4 cup hot pepper sauce1 28oz can diced tomatoes1 28oz can red kidney beans

Instructions

1. Soak the dried chilies in hot water for 30-40 minutes, drain, finely chop and set aside.2. Heat oil at medium in a large stockpot. Add ground chicken, and sauté until the meat is no longer red. Use a potato masher to break up any chunks of meat.3. Add dried chilies, garlic, green pepper, and onion. Sauté until the onions are translucent.4. Add chili powder, brown sugar, oregano, cumin, and garam masala. Sauté for 1 minute.5. Add tomato paste, water, hot pepper sauce, tomatoes and kidney beans. Bring to a quick boil and reduce to medium low. Let simmer, stirring frequently for 45-60 minutes.

Details

Prep time: 1 hour Cook time: 1 hour 15 mins Total time: 2 hour 15 mins Yield: 12 cups

Recipes by the Haggis and the Herring: tasty world recipes tested in our kitchen
Try other tasty recipes

 

Rotini with Chorizo and Peppers

• 1 box (375g) whole wheat rotini
• 2 tbsp olive oil
• ½ kilo chorizo, casings removed
• 3 bell peppers (different colours), thinly sliced
• 1 oninon, thinly sliced
• 4 garlic cloves, minced
• 1 tbsp fennel seeds, ground with a mortar and pestle
• 2 pinches chili pepper flakes
• 1 can (800 ml) crushed tomatoes
• salt and pepper
• parmesean cheese

1. Cook the pasta until al dente according to instructions.
2. While the pasta is boiling, heat a dutch oven with olive oil over medium heat and add sausage. Cook until browned.
3. Add peppers, onions, garlic, fennel, chili flakes and saute until vegetables start to soften.
4. Add crushed tomatoes and bring to a simmer for 5-6 minutes.
5. Drain the pasta and add ½ cup of the water to the sauce and stir.
6. Add pasta to the sauce, toss and serve.
7. Garnish with parmesean cheese.

Recipe mostly from Girlichef.

Recipes by the Haggis and the Herring: tasty world recipes tested in our kitchen
Try other tasty recipes

Kasha (Buckwheat) with Mushrooms, Onions and Green Peppers

Buckwheat. No. The small "b" buckwheat.

No, not Eddie Murphy. The grain. a.k.a. Kasha. I imagine that the package for the brand of Kasha I buy hasn't changed in 20 years, minus the new little banner that says "wheat & gluten free."

Kasha is one of those grains that rarely make, just because I keep forgetting that it's there. It's quite good, with a slight nutty flavour.

When My Sweet and Savory posted a Kasha recipe, it gave me a kick to get moving on it myself. It's quite simple to make (following the package directions) and you simply add whatever vegetables and spices you are in the mood for.

I opted to load up on mushrooms and other vegetables that happen to be in the fridge. Meredith and I demolished the entire dish for lunch in a single sitting.

Kasha (Buckwheat) with Mushrooms, Onions and Green Peppers

• 1 cup vegetable stock
• 1 cup water
• 1+1 tbsp butter
• 1 cup kasha (buckwheat)
• 1 egg, lightly beaten
• 1 onion, diced
• 1-2 cups mushrooms (your preference)
• 1 green pepper, diced
• 1/2 tsp paprika
• salt and pepper to taste

1. In a deep pan, set stock, water and 1 tbsp butter to boil.
2. Mix kasha and egg until kasha is coated.
3. In cast-iron pan, fry kasha on medium-high heat until egg is dry.
4. Add the kasha to the liquid, cover, bring to a boil and then let simmer on medium-low for 10-15 minutes until kasha is fluffy.
5. While the kasha is cooking, fry onion, mushrooms and pepper in the remaining 1 tbsp butter and add salt, pepper and paprika.
6. Combine kasha and vegetables into a single pan before serving.

we stirred the pan after taking this picture

Recipes by the Haggis and the Herring: tasty world recipes tested in our kitchen
Try other tasty recipes

Meatball (Kefta) Tajine

meatballs

• 1/2 kilo ground lamb and/or chicken
• 2 tbsp fresh parsley, chopped
• 1 tbsp fresh cilantro, chopped
• 1 tbsp fresh mint, chopped
• 1/2 tsp ground cumin
• 1/2 cup onion, peeled and finely chopped
• 1/4 tsp cayenne pepper
• salt to taste
• 3 tbsp olive oil

Sauce

• 2 medium onions, finely chopped
• 2 cloves garlic, chopped
• 1 green bell pepper, seeds removed and chopped
• 1 small bunch parsley, chopped
• 1 small bunch cilantro, chopped
• 2 tbsp fresh mint, chopped
• 1 can tomatoes, drained and chopped
• 1 tsp ground cumin
• 1 tsp freshly ground black pepper
• 1/2 tsp ground cinnamon
• pinch saffron, steeped in 1 oz hot water
• 1/2 lemon, thinly sliced
• 1/4 tsp cayenne pepper
• 1 tsp salt

1. Combine the ingredients for the meatballs in a large bowl and roll into1-inch balls.
2. In a dutch oven (or tajine), heat 2 tbsp oil on medium, brown the meatballs in batches and set aside (reserve oil).
3. Add onion, garlic and green pepper and saute until onion is translucent (about 10 minutes).
4. Reduce to medium-low. Add parsley, tomatoes, cumin, black pepper, cinnamon, saffron, lemon juice, cayenne pepper and salt, cover and let simmer for 30 minutes for the sauce to thicken.
5. Add cilantro and meatballs and simmer, uncovered for 15 minutes.
6. Serve on saffron-infused cous-cous or rice (for gluten-free).

Recipes by the Haggis and the Herring: tasty world recipes tested in our kitchen
Try other tasty recipes

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

Recipes by the Haggis and the Herring: tasty world recipes tested in our kitchen
Try other tasty recipes

Dominican Rice and Red Beans (Moro de habichuelas rojas)

photo by Robert Reed

Food on a cruise is usually amazing, but I’ve been less impressed with the offerings at resorts. Most disappointing is when you travel to a resort in the south and there’s very little local cuisine and instead a great deal of sometimes poorly-executed European and American offerings like pizza, burgers, nachos and unidentifiable leftovers mixed with mayo (those salads mom used to make).

A wise friend once asked me “Why would I want to eat the resort sushi? Would you go to Japan to eat Aruban food?”

While in the Dominican Republic, I asked some of the kitchen staff what dishes were authentic for the local population. It turns out that beans and rice is the most popular dish. Because of the poor economy, meat is an infrequent luxury. At the resort I stayed at, the beans and rice became my staple lunch as I avoided the raw pizza, sad-looking burgers an mystery salads.

Dominican Rice and Red Beans (Moro de habichuelas rojas)

• 2-1/2 cups of uncooked white rice
• 1/4 cup olive oil
• 1 onions, diced
• 4 garlic cloves, minced
• 1 green pepper, diced
• 2 tbsp tomato paste
• 1 can red kidney beans, drained and liquid reserved
• 1 tsp white vinegar
• 2 cups vegetable stock
• 1 cups water
• 1/2 bunch cilantro, chopped
• 1 tsp dried oregano

1. Rinse and drain rice in cold water and set aside.
2. In a deep pan, heat oil on medium and saute the onion, pepper and garlic until onion is translucent
3. Add tomato paste and stir for 1-2 minutes.
4. Add beans and mix for 1 minute.
5. Add vegetable stock and vinegar, stir and let simmer for 5 minutes.
6. Add the rice, cilantro, oregano water and reserved liquid from the beans and stir.
7. Cook uncovered until almost all of the liquid is absorbed.
8. Reduce to the lowest setting, cover and continue cooking for 15-20 minutes.
9. Remove from heat and let rest 5 minutes before serving.

 (Inspired by http://www.welcome-dominican-republic.com/Dominican-Republic-Recipes.html)
Recipes by the Haggis and the Herring: tasty world recipes tested in our kitchen

Chicken with Olives and Peppers

The above photo used 1 kg cut up chicken
(bone-in) and 1 pint cherry tomatoes

My Chicken with Olives and Peppers recipe has become a standard for dinner parties and the holidays. I always keep it in my back pocket for occasions when dinner is with a friend or family member who doesn't eat cilantro (one of my favourite flavours for Friday nights).

It's easy because it's one of those everything in one pan and in the oven dishes; the prep time is minimal (minus the waiting for the oven time) as well as the cleanup.

print recipe

Chicken with Olives and Peppers

by Daniel Saraga April-24-2009

My Chicken with Olives and Peppers recipe has become a standard for dinner parties and the holidays. I always keep it in my back pocket for occasions when dinner is with a friend or family member who doesn't eat cilantro (one of my favourite flavours for Friday nights).

Ingredients

• 10 chicken breasts
• 5 tomatoes, sliced
• 1 large onion, sliced
• 1 red pepper, sliced
• 1 green pepper, sliced
• 1 yellow pepper, sliced
• 1 can pitted olives, drained and rinsed
• 5 cloves garlic, chopped
• 1/2 cup cilantro or parsley, chopped
• 2 cup chicken stock
• 1 lemon, sliced
• to taste salt and pepper

Instructions

1. Preheat oven to 450-degrees.2. Place all ingredients in a roasting pan and cook uncovered for an hour.

Details

Prep time: 20 mins Cook time: 1 hour Total time: 1 hour 20 mins Yield: 10 servings

Recipes by the Haggis and the Herring: tasty world recipes tested in our kitchen