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Author Topic: Mango Chicken  (Read 11165 times)

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Offline livo

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Re: Mango Chicken
« Reply #30 on: February 23, 2018, 10:30 PM »
Thanks Garp, that does look good. It appears to be similar to the traditional Indian sub-continent Mango Curries that do look delicious and it is certainly on the list of dishes to try out. 

The Malai Makhoni that CT has just shown us, and then on to his Chicken Delight by the addition of mango puree, is as close as I've ever been.  I would be satisfied I'm there with some very minor modifications from the dish in my fridge right now. Perhaps the use of the Malai Tikka instead of base gravy pre-cooked chicken.  Some menu descriptions do mention Tikka, albeit not specifically Malai.  I need to further reduce the spicing or possibly use a very neutral, low spiced base and I need to examine the use of almond meal vs almond flour for the velvety smooth mouth feel.

The dish I've been looking for is really stretching the definition of the word curry. It has meat and sauce and that is about as far as it can be stretched.  This will sound very weird to people who love Chili Hot Curry but Korma people will get it.  You have to try to imagine a Mango Lassi , or creamy mango smoothy with extremely mild spicing and pre-cooked or tikka chicken.  I know it sounds odd but that is a description of the dish and why kids love it.

This is why it has been so hard to explain to people in the Curry circle what the dish is like.  It is like a desert curry.
Whiskey is the answer, but what was the question?

Offline livo

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Re: Mango Chicken
« Reply #31 on: February 26, 2018, 09:38 PM »
The most recently prepared dish received the thumbs up from number 1 daughter so I know I'm on the right track.  I've sourced a bag of Almond Flour to try in place of the Almond Meal and I've made a new batch of very mild base gravy using coconut oil and ghee in place of vegetable oil  I'll go and buy some chicken breast and some double cream today and give it another try.  It is very close to the desired dish now.

Both Almond Meal and Almond Flour are considered as Almond Powder which is confusing.  Meal is whole almonds, skin and all ground to the meal while flour is  blanched almonds which are ground to a much finer powder as used for French macaroons.  I'll see if it makes the desired difference.
Whiskey is the answer, but what was the question?


Offline livo

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Re: Mango Chicken
« Reply #32 on: March 01, 2018, 08:24 PM »
Well after my most recent attempt I have no doubt the dish is only a fingernail away. The neutral, but sweet, base gravy helped immensely. I'm not happy with the grainy texture still present,  even with the use of very fine almond flour. The individual grains swell in the cooking process and prevent the smooth gravy effect.
I've bought some uht long-life almond milk to try next time around but I may also need a different thickening agent. Perhaps roasted gram flour. I'm also going to try a cook without almonds altogether. They may not be required at all.
Whiskey is the answer, but what was the question?

Offline livo

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Re: Mango Chicken
« Reply #33 on: March 02, 2018, 11:07 PM »
The judgement is done. No 1 daughter says that she would no be able to tell this didn't come from the Restaurant / Takeaway.  I still want to fine tune a couple of little things but maybe I'm being a bit too pedantic. 

Mission accomplished. ;D
Whiskey is the answer, but what was the question?

Offline southsussex

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Re: Mango Chicken
« Reply #34 on: May 20, 2018, 01:20 PM »
Dan Toombs has just bought out a new 'Easy' curry book and this mango chicken recipe, also replicated in the Mail, features:

2tbsp rapeseed oil
2tbsp mixed garlic and ginger paste
1tbsp mixed powder
1tsp chilli powder
3tbsp finely chopped coriander stalks
2 fresh green chillies, thinly sliced
600ml (1pt) base curry sauce, warm
6tbsp coconut flour (from supermarkets)
4tbsp smooth mango chutney
700g (1lb 8oz) cooked chicken
1 small mango, cut into bite-sized chunks
Salt
1tsp garam masala
1tsp dried methi leaves
3tbsp finely chopped coriander leaves, to serve
Heat the oil in a large frying pan over a medium-high heat. Stir in the mixed garlic and ginger paste and let it fry for 30 seconds. Stir in the mixed powder and chilli powder, along with the finely chopped coriander stalks and fresh chillies.

Stir everything really well into the hot oil, then add 250ml of the base sauce. Let this come to a rolling simmer, stirring only if it is sticking to the pan. Add the coconut flour, mango chutney and 125ml of the base sauce. Stir in the chicken and heat through for 1 minute in the sauce.

Now add the mango chunks and the rest of the base sauce. Stir well then let the curry cook for another 4 minutes or so, until it has reduced down to your preferred consistency. You can always add more base sauce or a little water if the curry becomes too dry.

To finish, season with salt, to taste, and sprinkle with the garam masala and methi leaves, if using. Stir, sprinkle with the coriander and serve.

http://www.dailymail.co.uk/femail/food/article-5599213/Spice-easy-Mango-chicken-curry.html#ixzz5G2m0OV8f


 


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