Mango coconut chicken and tofu curry
Last week we were promised a heatwave this week. I am not sure where it went but instead we have gale force winds and pouring rain. I can hear the wind blowing through the front door and the rain smattering on the windows. The weather has an impact on what I want to eat and as the rain started last night so I got some chicken thighs out from the freezer that I had placed there for a rainy day like this. I had a ripe mango and decided to make a curry.
The curry powder I used was the one that Julianna, Foodie on Board posted in one of her blogs. If you haven’t seen her blog have a look it is full of the most delicious sounding foods, sweet and savoury! Here is the link to the curry powder, I have made several batches of it already and love it.
I have a herb, edible that smells like curry. I have lost the little sign with the name of the plant so I call it my curry herb. I chopped some sprigs in to the curry, it smells more of curry than it tastes, I have to admit.
I boiled some rice to go with the curry, it was ok but I never manage to make beautifully fluffy rice, this was no exception, it was a little on the heavy side but it still tasted good.
Mango chicken curry
preparation time 10 minutes
cooking time 10 minutes
- 6 boned chicken thighs
- 2 heaped tsp Japanese curry
- 1 ripe mango
- 1 can of light coconut milk
- 1 red chilli
- 3 spring onions
- 3 sprigs curry herb
- 1/2 packet of firm tofu
- salt to taste
- 2 heaped tsp corn starch/flour mixed with a little cold water
- the zest of half an orange
Trim the chicken thighs and slice them thinly. Cube the tofu and cut the broccoli in to smaller pieces. Slice the chilli. Peel the mango and mash it.
Mix with the curry powder, the chicken and the chilli.
Let stand for at least ten minutes.
Place the coconut milk in a pan and heat up. Add the mango and chicken mix and the tofu and let simmer for 5 minutes. Taste and add salt. Add the corn starch mix to thicken and the broccoli. Let simmer for another 5 minutes.
Slice the spring onions and grate the zest of half an orange in to the curry and serve.