Chicken and Mango Madras, Lay The Table
Poultry

Chicken and Mango Madras

Chicken and Mango Madras, Lay The Table

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

Salt and freshly ground black pepper, to taste
1 tsp garam masala (optional)
100 ml double cream (optional)

Chicken and Mango Madras, Lay The Table

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.

Chicken and Mango Madras, Lay The Table

2. Add the spices and stir through. Cook for 1 min, then add the tomatoes. Stir through.

Chicken and Mango Madras, Lay The Table

Chicken and Mango Madras, Lay The Table

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.

Chicken and Mango Madras, Lay The Table

5. Serve with warm naan or tortilla wraps.

Chicken and Mango Madras, Lay The Table

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About

Hi, I am Norbert Lacle former internacional chef and vice president of AB Universal LLC. I have found that cooking calms me down and relaxes me (at least mostly, sometimes it drives me crazy!) And that it even makes me happy and satisfied from time to time.

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