Tag-Archive for » Mango Chutney «
This is my second recipe, I made and reviewed for the recipe swap, I am participating in on Recipezaar, it was very good and definitely a different way to do curry. I mixed it up between hot and mild curry powders and I also added a red chili, sliced thinly to give it a bit more of a kick. I served mine with Kumara and cumin seeds. If you want to see the recipe for my kumara click here.
If you want to read more reviews of this recipe or see more photos please click here.
Ingredients
1/4 Cup clarified butter
6 Boneless skinless chicken breast, Sliced into thin strips
Sauce
4 Tablespoons butter
1 1/2 Cups finely chopped onion
2 Garlic cloves, minced
1 1/2 Cups peeled cored and finely chopped tart apple
3 Tablespoons flour
1 1/2 Tablespoons curry powder
1/2 Teaspoon cardamom
1 Teaspoon coriander
3/4 Teaspoon salt
1/2 Teaspoon pepper
3 Cups chicken stock
2 Teaspoons grated lime rind
1 Tablespoon lime juice
1/2 Cup mango chutney, finely chopped
Method
1. Heat the clarified butter in a large pan and sauté chicken in batches until browned.
2. Remove and set to one side.
3. To make the sauce, melt the butter in the sauté pan. (I didn’t use the extra butter.)
4. Add the onion and sauté over low heat till transparent.
5. Add the garlic and apples and sauté for 2 minutes.
6. Add the flour, curry powder, cardamom, coriander, salt and pepper. Stir to mix well.
7. Add the chicken stock, lime rind, lime juice and chutney.
8. Bring sauce to a boil, stirring constantly.
9. Return chicken to the pan, cook, until heated through.
10. It’s great served over rice.
I served mine alongside baked kumara slices.
All photos taken by me unless otherwise stated.
This is sounds like such a big recipe but if you just follow the steps it is not as daunting as it sounds and the end result is gorgeous. I made this as I have been trying to recreate a recipe I have had at a local restaurant. I know this is not exactly how they would make it but it tasted wonderful and both myself and my hubby absolutely loved this.
I am also thinking about starting back catering again, I have catered before for small dinner parties and for large parties of about 50 people, although never anything huge like a few hundred, but am always up for new challenges. I am based in the canton of Vaud in Switzerland and would like to cater from Lausanne to the Geneva area, if you are reading this site and are from around this area I would love to know what you think, so all comments welcome.
Ingredients
Sauce
1 Cup water
2 Teaspoons fish stock granules (a good flavoursome one.)
1/2 Teaspoon garlic powder
1 Teaspoon ground cumin
1/2 Teaspoon ground coriander
1/2 Teaspoon ground ginger
1 Teaspoon grated lemon zest
1 Tablespoon lemon juice
4 Tablespoons hot mango chutney (as I add it I like to remove any big mango chunks.)
2 Tablespoons sweet mango chutney
Prawns
3 Tablespoons olive oil
10 Large green prawns
3 Cloves garlic, crushed
1 Teaspoon paprika
1 Teaspoon cumin
1/2 Teaspoon ginger
Pinch cayenne
1 Tablespoon fresh parsley, finely chopped
Vegetables
2 Tablespoons olive oil
1 Small red capsicum, finely chopped
1 Small yellow capsicum, finely chopped
1 Medium carrot, finely chopped (diced)
1 Small zucchini, finely chopped
100g Red currants
Couscous
1 Litre water
2 Teaspoons vegetable stock granules
1x125g Sachet quick cooking couscous
Method
Sauce
1. Combine all sauce ingredients, heat over medium heat and stir until well combined, leave over a low heat while making the rest, stir occasionally.
Vegetables
1. Add the oil to a pan, cook vegetables, stirring, until just tender, keep warm.
Couscous
1. Add water to a large pan with stock and bring to the boil, add sachet and cook for about 3-4 minutes, or according to packet instructions.
2. Remove and pour into a large bowl, fluff with fork, combine vegetables. Gently stir in red currants reserving a few to sprinkle over the top.
Prawns
1. Heat oil in a pan over a medium heat, add garlic, cook stirring until aroma rises, add the rest of the spices, stir for a minute, add prawns and toss to coat in spice.
2. Cook until prawns are opaque, add parsley coat and cook for another minute or until prawns are cooked through.
To Serve: Place couscous in a mound on a plate, arrange prawns over couscous and spoon sauce around the outside of the couscous.
All photos taken by me unless otherwise stated.
