Prior to cooking Indian food I thought it was too difficult and complex to cook this type of cuisine. Once I began, and tried several recipes, I realized that it really isn’t so difficult.
In some cases, particular dishes may be somewhat time consuming, however, if the ingredients are prepared, organized and grouped according to when they come next in the recipe, the preparation is a lot more enjoyable and the process seems a lot simpler.
Better yet, if the effort is shared with one or other people, then preparing the recipes is a piece of cake.
Planning a menu and taking turns going to a friend’s house to cook and dine is actually a lot of fun, especially if significant others are involved.
This recipe was not part of such a cooking adventure, but in future posts I would like to share some of the recipes and process we followed from those fun experiences.
Most yellow curry powders are mild, unless they specifically specify that they are spicy, but to be sure check the ingredient list on the label, or taste if possible.
For a vegan option substitute protein for non-animal protein or firm vegetables.
It is also possible to substitute the onion and or red bell pepper if you are not fond of these ingredients, or if you wanted to make a variation of this dish. I have not tried doing so but I would consider using zucchini and other vegetables that could be blended to a smooth consistency and that could harmonize with the curry and mango flavors.
1 1/4 lb. chicken
2 sm. mangos
1 13.5 can coconut milk
1 lg. onion
1/2 red bell pepper
2 tbsp. garlic
2 tbsp. ginger
2 tbsp. mild yellow curry power
2 tbsp. apple cider vinegar
2 tbsp. vegetable oil
1/2 tsp. cumin
1/2 chopped cilantro
Salt and Pepper to taste
- Heat the olive oil in a wide deep skillet or frying pan
- Sauté onion & red bell pepper in med – low heat for 5 min
- Add garlic and ginger to the pan and cook for 1 minute
- Add cumin & curry powder and cook mixture for a few more minutes
- Add vinegar, coconut milk and 1/2 of the mango, turn up heat sauce until it boils, then lower heat, and simmer on low for 15 min, stirring occasionally
- Remove sauce from heat and use a blender to purée it to a smooth consistency, return the sauce to the pan;
- Add the chicken and cover, return to low simmer, cook for 8-10 min
- Add the mango and cook for 1-2 more minutes and remove from heat.
- Serve and garnish with cilantro
- Accompany with rice, quinoa, or cauliflower rice if desired
You may have noticed the labeled photograph of ingredients refers to the vegetable oil as extra virgin olive oil because that is what I prefer to use, but you can use which ever vegetable oil you prefer.
Also, this is a pretty mild recipe. Try it, and if you think you would like to increase the intensity of the flavors the next time, maybe try increasing by 1/4-1/2 tsp the amount of cumin and perhaps also adding turmeric by the same amount. You may also substitute the mild curry for a spicy curry powder if you would prefer some heat.
Indian cuisine is all about the herbs and spices, and spice combinations such as curries.
If you want to learn more here is a guide for spices used for authentic Indian cooking
When you become familiar with ethnic specific herbs and spices, it becomes easier to improvise and create dishes that are more aligned with your palate.
Speaking of creating dishes, check out Culinary Artistry, a book designed to help with learning how to pair food flavors so that it becomes easier to improvise and not be tied to a recipe every time you want to cook something special.
Serious consideration is given to properly credit recipes, however, the recipe used for this dish was downloaded from the internet years before the blog was started and it was not possible to determine the original source as many of the dish recipes include the same ingredients and the same preparation notes.
The objective here was to present the recipe in a more approachable way, and to provide some optional variations.
Use the comment section below to provide comments or ask a question, and visit social media channels for more tips and recipes that do not appear in the blog.