Recipe by KIKI810
"I love Indian food, this recipe developed after falling in love with the dish at a small family owned Indian restaurant near my home. After tweaking a few things, I think I have come up with a great copy-cat version. The curry paste can easily be substituted with the mild version for those with more sensitive palates. Serve over Basmati rice. I hope it meets your liking. Enjoy!"
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mangoes, peeled and sliced, divided
1 (10 ounce) can
spicy curry paste
skinless, boneless chicken breast halves - cut into cubes
English cucumber, seeded and sliced
It was the best curry ever!
Somewhere between korma and tikka masala.
Creamy but spicy.
But I do have one advice for anyone who is interested, DO NOT BE AFRAID TO ADD MORE SPICES!! I have made my own curry powder and I have marinaded chicken over night prior to cooking.
Here is my curry powder recipe, two servings, ENJOY!!!
3tsp Cilantro/Coriander powder
1/2tsp Very hot chilli powder
1/2tsp Chopped ginger
1/2tsp Chopped garlic
1tsp Garlic powder
2tsp Mixed spice (Nutmeg, Cinnamon, Ginger, Cloves, Dill seeds, Coriander)
2tsp Paprika powder
Well I wish I wasnt the one to write this type of review, HOWEVER, as you'll see I gave this 1 star, I wish i could give NO STARS. Note to self: Dont try a new recipe when you are entertaining, make it a few times to perfect the taste.
Speaking of taste, this had no taste to me. The coconut milk took from the mango flavor in the puree. I had to save this dish by adding Schezwan sauce to it to give it a Hot/Sweet blend.
This was far from an Indian dish, it lacked the flavor and feel.
While I didn't follow this faithfully, the results were unbelievable.
I had no fresh mango, so I went to the freezer and used a tropical fruit mix I use for smoothies, which had papaya, mango, and pineapple.
I also used half a sweet onion in place of the shallots and added sliced red bell pepper and snow peas and let them simmer in the sauce with the chicken for about ten minutes.
I did not add any seasonings, but also was fairly heavy handed with the curry paste. The balance of sweet with spicy was really, really delightful. This is going to be in the regular rotation at our house!
I made a few changes. My family really loved this and ate the whole double batch in one setting. I had to use frozen mangoes and light coconut milk (what I had in pantry). I sauteed half an onion with 1 garlic clove before adding the chicken, then sprinkled garam masala on the chicken while cooking. I added 1 T of curry powder. For garnish bowl, I chopped green onions and mixed them with leftover marinated cucumbers, drained and chopped (marinated in spicy vinegar).
I think this is a fantastic, and very fast, easy recipe with restaurant quality results. I used a Thai red curry paste instead of Indian. I was able to cook it while chatting and it did not take a lot of concentration.....The secret is in the fresh mangos. Let them ripen fully. Plan on buying them a week ahead of making this recipe and put them in a cool cabinet to ripen (don't leave them in plastic). This was even better after sitting for a day and being reheated.
I had to alter the recipe a bit myself, but the outcome was very very delicious! I didn't have any cury paste in my pantry, so I used spicy cury powder instead. I started off with frying onions, the added the chicken and curry powder (also put in red peppers). I then added the puree, and stirred in more curry powder to taste. Also, I added salt to taste. It was excellent, I got many compliments on it.
This was good but it needed something else. I added some ginger, cinamon, red pepper, and I sprinkled some sugar. That kicked it up!
Due to the coconut milk and mango, this tasted more Thai than Indian. It was a little bland as is, so I added some Fish sauce until I liked the taste.
* Percent Daily Values are based on a 2,000 calorie diet.
Spicy Indian Chicken and Mango Curry
Serving Size: 1/4 of a recipe
Servings Per Recipe: 4
Amount Per Serving
Calories from Fat: 183
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