This is another recipe guest-starring Hubby. We had some mango in the fridge and he was inspired. He also wanted to try something a little different from our standard coconut based curries and play with a different flavour and spicing profile. It was very tasty and all of us loved it so I thought I'd share! We do get growled a lot by Little Bit if he knows we have mango that we aren't dishing fast enough, and we had to guard our plates to keep and mango bits for ourselves, but that aside, it was a lovely dinner.
1 tbsp peanut oil
2-3 onions, chopped
1 large knob of ginger, julienned
4-6 carrots, copped
3-4 sweet potatoes, cubed
A handful of runner beans, chopped
700g chicken breast, cubed
500g mushrooms, sliced
2-3 spring onions, sliced
2-3 limes, juiced
1l coconut milk
2 mangoes, cubed
2 tsp cinnamon
2 tsp cumin
2 c chicken stock
Salt to taste
rice to serve
Dried coconut to serve
1) Heat oil in a large wok. Sweat the onions and ginger until fragrant. Add carrots and sweet potato and stir until they begin to soften.
2) Add the rest of the beans and mushrooms and cook for 2-3 minutes.
3) Add coconut milk and chicken stock and bring to a simmer. Cook for 5-10 minutes then add the chicken and simmer for a further 5 minutes and then add the spices.
4) Continue cooking until the chicken is cooked and the veg is tender. Add lime juice.
5) Serve over rice with mangoes, spring onions and dried coconut.
This curry was lovely and mild with warm flavours. My only suggested tweak for next time would be to toast the coconut before adding it, and maybe throwing in some lime zest in addition to the juice. I have to say that since trying to tone down the heat of food for Little Bit's benefit, I have come to appreciate the existence of hot sauces more. I added a little of my dad's home made Scotch Bonnet hot sauce to this, but don't over-do it on the heat or you'll lose the nuances of the warm flavours.