Sunday, November 28, 2010

Red Thai Chicken and Mango Curry

Red Thai Chicken and Mango Curry

This recipe is adapted from Nigella Lawson's 'Nigella Express' cookbook. The original recipe features prawns instead of chicken and many fancy ingredients which I dont own and are unnecessary. My version is much more straight forward and very delicious indeed :)

You will need:

1 Tablespoon Oil
1 Onion finely chopped
1 1/2 Tablespoon Thai Red Curry Paste
2 Chicken Breasts
1 Medium Butternut Squash - chopped into 1/2 inch chunks (nb: dont worry about peeling it, it really doesnt matter at all and the skin is yummy)
2-3 Sweet Potatoes - chopped into 1/2 inch chunks
1 Fresh Mango or 1 Tin of Sliced Mango in Syrup (chop up into big 2 inch chunks)
250ml Chicken Stock
400ml Coconut Milk


1. Cook the Chicken on a baking sheet in the oven on Gas mark 6 for 25 mins (whilst its cooking you can chop up the onion, squash and potatoes ready for later)

2. Once its done, chop it up into good sized chunks and leave to one side.

3. Heat up the oil in a pan and fry the onion.

4. Add the chicken breast, followed by the curry paste. Stir it well so the chicken is well covered in the curry paste.

5. Add the coconut milk and chicken stock.

6. Add the butternut squash and sweet potatoes and bring to boil.

7. Bring the temperature down and leave it to simmer for 20 mins or so until the veg is tender.

8. Stir in the Mango and cook for another 5 mins.

8. Serve over rice or with noodles!

This serves 2-4. You can use half a squash, less potatoes and half a tin of coconut milk if your just on your own.. but this is so yummy you'll be pleased to have plenty of left overs for a delicious lunch the next day :)

NB: Alternatively you can slice the chicken up and fry it up with the onions at the start if you dont want to cook it in the oven. It doesnt matter too much. I prefer the oven because I want to be sure its cooked through, and because it gives me time to chop up the veg. But frying it is much faster :)

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