Curries come in a huge variety of different forms. There are hot curries and mild ones, beef curries and chicken ones, most of them incorporating sauces based on anything from tomatoes, to onions, to coconut milk. The two things that most curries have in common is that they have both a lengthy list of ingredients and take at least a moderately long period of time to cook. This simple as can be but delicious curry recipe has only five principal ingredients and is ready to eat within about half an hour, start to finish. The accompaniments do take a little bit longer to prepare but they can of course be varied to suit both your taste and your available time.
Chicken and mango curry served with tomato and chili jam and spicy sauteed vegetables
Ingredients (Serves 2)
- 4 medium tomatoes
- 1 medium red chili
- 1 medium green chili
- ½ medium red onion
- 2 tablespoons malt vinegar
- 1 teaspoon sugar
- ½ teaspoon cumin seeds
- Salt and black pepper
- 3 large baby new potatoes
- Small head of cauliflower
- 2 skinless chicken breast fillets
- 1 Bramley or similar cooking apple
- Flesh of one mango
- 2 teaspoons medium curry powder
- 2 teaspoons freshly chopped cilantro, plus extra to garnish
- Vegetable oil for frying
- 1 teaspoon ground turmeric
Make two cuts in the top of each tomato in a "+" shape. Go through the skin and around an eighth to a quarter of an inch in to the flesh.
A slotted spoon should be used to lower the tomatoes in to a pot of boiling water which has been removed from the heat. Leave them in the water for one minute. You should see the skins start to peel away of their own accord.
Prepare a large bowl of cold, iced water. Lift the tomatoes from the boiling water and straight in to the cold. Leave for one further minute.
Drain the tomatoes through a sieve. You should see large parts of the skins hanging free.
The tomato skins should easily peel free in large clumps and can be discarded.
Cut each tomato down through the core in to quarters. Cut out and discard the pulp and seeds. Roughly chop the pieces and add them to a large pot. A few stray seeds won't matter.
Peel the onion half and finely slice. Cut the chilies in half and scrape away the seeds but leave a little bit of the light colored membrane if you like a bit of heat. Be sure however that you do know the strength of the chilies you are using.
Moderately finely dice the chilies and add to the pot with the tomatoes, along with the onion, malt vinegar, sugar and cumin seeds. Season with salt and pepper. Stir well and put the pot on to a medium heat until the liquid just begins to simmer. Turn the heat right down, cover the pot and simmer as gently as possible for half an hour, stirring occasionally with a wooden spoon.
Put the whole potatoes in to a pot of cold salted water and bring the water to a simmer for twenty-five minutes. Drain, allow to steam off for a few minutes then cover and leave to cool completely.
Break the cauliflower head in to florets and add to a pot of boiling salted water. Simmer for five minutes only before draining and setting aside to cool.
After half an hour, the solids in the chili jam should be well cooked down. If an excess of liquid remains, simply turn up the heat slightly and cook uncovered for a few minutes until reduced. Turn off the heat, cover and leave to cool completely.
It may be that you have a little bit more of the tomato and chili jam than you wish to serve with your meal. If this should be the case, the excess can easily be stored in the refrigerator in an appropriate container for two or three days.
The mango used in this recipe was bought already skinned, stoned and chopped in to one inch chunks for convenience purposes.
Put your oven on to preheat to 375F/190C/Gas Mark 5.
Peel and core the apple and cut in to one inch chunks around the same size as the mango pieces. Chop the chicken breasts to similar sized pieces and add all three to a large casserole dish.
Season with the curry powder, some salt and pepper and stir carefully but well with a wooden spoon. There is no need for any additional liquid as the fruits will quickly render down. Put the lid on the dish and cook in the heated oven for twenty-five minutes.
Remove the casserole dish from the oven and be careful of escaping steam as you lift the lid clear. Add the chopped cilantro.
Stir well and replace the lid. Sit the dish aside on a heatproof surface to rest for ten minutes.
Peel the cooled potatoes with your fingers and chop to chunks about the same size as the cauliflower florets. Pour a couple of tablespoons of vegetable oil in to a non-stick frying pan (or wok) and bring it up to a high heat. Add the potato and cauliflower and scatter over the turmeric. Season further with some salt and black pepper.
Stir fry the potato and cauliflower for a couple of minutes to ensure it is all fully reheated and the seasonings are evenly dispersed.
Plate up the meal components on two serving plates and garnish with the reserved cilantro.