Topic: Nepal Chicken Curry

[JerryM]

976bar,

many thanks. i do like mango - so will have no trouble buying a tin and trying both out.

ps i've had a look on my local TA's menu but not as lucky as yourself. the nearest:

"Tenga" - cooked with green peppers, onions, mango.
"Ambala" - a creamy curry cooked with a rich mango paste

[976bar]

976bar,

many thanks. i do like mango - so will have no trouble buying a tin and trying both out.

ps i've had a look on my local TA's menu but not as lucky as yourself. the nearest:

"Tenga" - cooked with green peppers, onions, mango.
"Ambala" - a creamy curry cooked with a rich mango paste

Hi Jerry,

I would say that the Ambala would be closest

[Secret Santa]

Mango chutney and mango puree are very different beasts Jerry and I wouldn't try to substitute one for the other if you want to get the right results.

Try to get the puree and if not do as 976bar suggests and used pureed tinned ones, but get the ones in their own juice and not in syrup.

[JerryM]

976bar/Secret Santa,

many thanks - will do as u say (based around ambala & use real mango).

may even get a TA before making base again.

[George]

do u think mango chutney in place of the mango puree would work the same (just down to availability)

I think not!

[JerryM]

976bar,

i made 2 off batches the other night.

in the 1st i used coconut block in place of coconut milk - for the 1st time i was real disappointed with the block - the raw taste came through in what is a very subtle dish. i use block in CTM a lot and the stronger CTM taste must mask the "block" taste (if u eat a bit of the block raw u can detect the "raw" taste straight away).

on the 2nd i used the coconut milk and massive improvement. (ps my wife and myself would have used coconut flour but the lad wanted to try the dish and he prefers block).

we all liked the 2nd go. quite an unusual taste. going fwd i think i would try blending the whole tin of mango (ie the fruit and the juice). on both goes i mashed just the fruit with a fork. i think the Kushi spice mix suits the dish (i tried bassar too).

it's quite a different type of dish - u would not know mango was in it. it's a bit like the kashmiri but still very different. it's a sort of impressive dish which i think we would make for friends as opposed to have during the week.

many thanks for posting the original recipe which i made a guess at a BIR version as follows:

(all in ml)
oil    60
onion fine chopped   60
garlic/ginger   5
bunjarra   30
mix powder   5
chilli powder   1.25
salt   1.25
tom puree   5
base   300
mango mashed   90
coconut milk   60
carnation   30
fresh coriander 30