I love a good cookbook. I am an avid cookbook reader. I also love non-cooking books that talk about food. One of my favorite authors is Shauna Niequist. I actually heard her speak before I read her books. When she speaks and also in her books she always includes the details about what was being eaten or being prepared, or had been eaten. I love that. When I talk to somebody I always want to know the details about their foistory.
foi-sto-ry \(foi-stor-ee)\n narrative, account, or report of a persons eating experience. 2. the history of how one nourishes ones self. 3. the conversation had that involves description of food, eaten or not yet consumed
(This word is not in Websters Dictionary…..yet. In case you wondered…..)
Some people talk about what they wore and what everyone else was wearing etc. etc….I want the skinny on the food! No pun intended.
So the first time I met Shauna…..I had a stalker number of her books in my lap for her to sign…of course, and all I wanted to know was food details had she eaten here, or there, where she got that recipe. In her first book, Cold Tangerines, she talks about this Curry Chicken recipe. I had to have it. I was obsessing over it. I went to her blog and commented: “if I don’t get the Curry Chicken recipe I will surely die….please, please share THE RECIPE”. Of course, she shared with me. After I am sure she made a mental note about the girl who bought 10 books and was now recipe stalking her.
The recipe can be found in the cookbook $50 dinner party: 26 dinner parties that won’t break your bank, your back or your schedule by Sally Sampson. This is an incredible cookbook. Especially, if you are reluctant about entertaining or maybe just have a hard time putting together a menu. She really does help you stick to the $50 budget. I can go nutso on the food budget when I entertain. So if you are like me, this book will help you reign it in.
This recipe is a great make ahead meal, if you are having people over and you want to get a jump on your preparations, make Mango Curry Chicken the day before and add the finishing touches the day you are having guest over. Voila! So easy.
Start by cutting 1 whole roasting chicken into pieces. If you prefer you can purchase 8-10 pieces of chicken pre-cut. Or if you don’t want to deal with bones at all, 2 1/2 pounds of chicken breasts cut into large cubes.
In a Zip-loc bag combine curry powder, kosher salt, cayenne pepper, and flour.
Shake shake shake….shake shake shake….shake your chicken, and your groove thang (yeh yeh), if that works for you while your cooking!
There it is all nicely coated with seasoned mixture. Heat 1-2 tablespoons of vegetable oil in a large dutch oven type pan, over medium heat.
Place chicken pieces in pan, skin side down. Cook until pieces are browned, about 3 minutes on each side.
Continue until all of your chicken has been browned remove chicken pieces to a platter.
Add 1 tablespoon of oil to pan, then toss in onion, and pepper. Let cook for 2-3 minutes on medium heat.
Add garlic and ginger to onion and pepper. Cook 2-3 minutes, until flavors blend and onion and pepper are softened and starting to caramelize.
Now pour 4 cups of chicken broth over chicken and vegi’s. Cook until the chicken is tender and the liquid has reduced by one-quarter. At this point you can continue with the recipe or if you are preparing this dish ahead for another day, then stop here. Cool and refrigerate up to 2 days.
Now add currants cook 5-10 minutes. (Unless you have made this ahead and are now picking up where you left off. Then bring chicken up to temp and then add the above ingredient.)
Add the color! Tomatoes and mango. I use canned mango, because I despise cutting up mango for some nutty reason. Let this heat through.
Juice 1/2 of a lime. Remove Curry Mango Chicken from stove top and add the lime juice, stir.
Transfer to a heated serving platter or leave in pan, garnish with chopped cilantro, basil, and toasted raw coconut. Serve over rice with a side of naan or pita bread.
This dish is good for what ales ya! Mango Chicken Curry is so fragrant and comforting, it always pleases everyone, big or small, at the table.
1/2 cup all-purpose flour
1/2 cup all-purpose flour
2 tablespoons curry powder
1 teaspoon kosher salt
1/4 teaspoon cayenne pepper (more if you prefer)
1 whole roasting chicken cut into pieces(or if you’d rather buy pre-cut 8-10 pieces) or 2 1/2 pounds boneless chicken cut into large cubes
3 tablespoons vegetable oil
1 large Spanish or any white onion
1 red bell pepper seeded , and sliced
2 cloves garlic minced
1 tablespoon minced ginger root
4 cups chicken broth
1/4 cup currants (raisins, chopped dried figs or apricots will work too)
1/2 lime juiced
3 tablespoons fresh chopped cilantro for garnish
3 tablespoons fresh chopped basil for garnish
3 tablespoons shredded raw coconut toasted for garnish
This recipe serves 6 people generously and takes approximately 1 1/2 hours from start to finish to make.
I hope you make it for your family! Wednesday I will be GIVING AWAY a copy of Shauna’s new book Bittersweet! I am so excited to share this book with you.
Have a great day…..hug somebody you love today and tell them how much they mean to you!