What do you do with some leftover chicken and a slightly under-ripe mango? Why ask Dan Toombs, TheCurry Guy, of course. He suggested this fantastic madras curry, and although Ive modified his recipe a tad, the spirit and character is the same. This is superb both hot and cold.
Serves 2
Half leftover chicken (breast and leg), chopped into chunks
1 slightly firm mango, peeled, de-stone and chopped into 1 cm cubes
2 tbsp ghee or vegetable oil
Half an onion, finely chopped
3 garlic cloves, finely chopped
Thumb-sized piece of ginger, peeled and finely chopped
2 red chillies, deseeded and finely chopped
1 tbsp cumin powder
1 tbsp coriander powder
1 teaspoon turmeric
1 2 tablespoons red chilli powder
1 tsp paprika
Half can chopped tomatoes
2 tbsp ghee or vegetable oil
Half an onion, finely chopped
3 garlic cloves, finely chopped
Thumb-sized piece of ginger, peeled and finely chopped
2 red chillies, deseeded and finely chopped
1 tbsp cumin powder
1 tbsp coriander powder
1 teaspoon turmeric
1 2 tablespoons red chilli powder
1 tsp paprika
Half can chopped tomatoes
Salt and freshly ground black pepper, to taste
1 tsp garam masala (optional)
100 ml double cream (optional)
1 tsp garam masala (optional)
100 ml double cream (optional)
1. Heat the ghee or oil in a large frying pan. Gently cook the onion, garlic, ginger and chillies until very soft, approx. 12-15 mins.
2. Add the spices and stir through. Cook for 1 min, then add the tomatoes. Stir through.
3. Add the chicken and mango and stir through. Add a little water and bring to a gentle simmer. Cook for 10 mins until everything is heated through.
4. Add the garam masala and cream, if using.
5. Serve with warm naan or tortilla wraps.
