As mine was the last heat in Masterchef before the great chicken test, all the quarter finalists were asked to send in their chicken recipes so that the team could source the ingredients. This was mine. Sadly, I didn't get to cook it, but its a great dish nevertheless. The cashewnut paste makes this dish a lovely rich one, and the mango adds a really different dimension to it. Its served with a butter naan. I'll make the whole dish one day at home, and then I'll have pics. But until then, do try it out and enjoy.
The mango is not vital to this dish, and it tastes just as good without it. But, if you don't like your curries overly spicy, do use it, it really cuts through the spice. I also use chicken thighs in the recipe, as they are the most succulent, but do feel free to use any part of the chicken that you prefer.
Recipe:
2 + 1 medium onions
Splash of unscented oil
3 tablespoons tomato paste
1 teaspoon garam masala
1 teaspoon mild chilli powder
4 cloves garlic
2 tablespoons lemon juice
1 teaspoon turmeric
1/2 cup Greek style yogurt
1/4 cup cashew nuts (unsalted)
1 tablespoon ghee
1 ripe (not too squishy) mango
4 - 6 chicken thighs (boneless, cut into bite sized pieces)
Hot water or chicken stock, as required
Salt and pepper, to taste
Fresh cilantro, to garnish
Method:
Chop 2 onions roughly, and place in a heavy based pan. Add a splash of oil, and fry for a few minutes, until the raw smell disappears.
Place the fried onions, tomato puree, cashew nuts, garlic, chilli powder, garam masala, turmeric and yogurt in a blender, and blend to a fine paste.
Dice the remaining onion, finely. In a karahi or large pan, add the 1 tablespoon ghee and fry the onion until soft and lightly browned, around 5 - 7 minutes.
Add the curry paste from the blender and fry gently for about 8 - 10 minutes until the fat stars to separate. Season with a little salt and pepper.
Add the chicken to the dish, and simmer for about 15 - 20 minutes, until the chicken is cooked.
Dice the mango into chunks. When the chicken is cooked, gently stir through the mango, check and adjust seasoning. Garnish with fresh chopped cilantro.
Serve with naan or rice.
The mango is not vital to this dish, and it tastes just as good without it. But, if you don't like your curries overly spicy, do use it, it really cuts through the spice. I also use chicken thighs in the recipe, as they are the most succulent, but do feel free to use any part of the chicken that you prefer.
Recipe:
2 + 1 medium onions
Splash of unscented oil
3 tablespoons tomato paste
1 teaspoon garam masala
1 teaspoon mild chilli powder
4 cloves garlic
2 tablespoons lemon juice
1 teaspoon turmeric
1/2 cup Greek style yogurt
1/4 cup cashew nuts (unsalted)
1 tablespoon ghee
1 ripe (not too squishy) mango
4 - 6 chicken thighs (boneless, cut into bite sized pieces)
Hot water or chicken stock, as required
Salt and pepper, to taste
Fresh cilantro, to garnish
Method:
Chop 2 onions roughly, and place in a heavy based pan. Add a splash of oil, and fry for a few minutes, until the raw smell disappears.
Place the fried onions, tomato puree, cashew nuts, garlic, chilli powder, garam masala, turmeric and yogurt in a blender, and blend to a fine paste.
Dice the remaining onion, finely. In a karahi or large pan, add the 1 tablespoon ghee and fry the onion until soft and lightly browned, around 5 - 7 minutes.
Add the curry paste from the blender and fry gently for about 8 - 10 minutes until the fat stars to separate. Season with a little salt and pepper.
Add the chicken to the dish, and simmer for about 15 - 20 minutes, until the chicken is cooked.
Dice the mango into chunks. When the chicken is cooked, gently stir through the mango, check and adjust seasoning. Garnish with fresh chopped cilantro.
Serve with naan or rice.
Hi, how much Greek Yogurt should I use?
ReplyDeleteHiya, I use 1 cup - 250 ml of Greek yoghurt. Hope this helps :-)
ReplyDeleteI made this chicken last night and it was amazing!!!! Thank you so much!
ReplyDelete