I’ve joined in Dom’s Random Recipe Challenge for a good few months now and it is one of my favourite food bloggers’ challenges – his round ups are an eclectic mix (of recipes and blogs!) and I sneakily enjoy being ‘forced’ to make a dish I wouldn’t normally have chosen (I’m a bit of a rule follower you see). So far I’ve had some great random picks (Andi’s Honey Baked Chicken anyone?) but the truly random recipe had yet to make an appearance.
Until now that is.
This month, Dom asked us to pick a book at random and make either the very first or the very last recipe, as he wondered if they were the sadly neglected parts of a book. My choice was Recipes from Pan-Cooked Chicken Dishes Around the World, a slim volume I’d picked up at Barter Books but hadn’t yet sampled. A chicken curry with mango and pineapple? Hello truly random recipe, just asking to be made!
I’ve made many curries in my life to date, even going so far as to take two terms of Indian cookery night classes with the lovely Sheba, but this is the first time I’ve used so much fruit in one dish. To be brutally honest – I’m not convinced by it – but if you like a sweeter curry this could be for you. It was lighter than a traditional chicken curry and quite summery, but we at no 41 prefer our curries without pineapple!
- 4 skinless chicken breasts, cut into strips (I used 6 thighs)
- 1 tbsp plain flour
- salt & pepper
- 2 tbsp vegetable oil
- 1 mango, peeled, stoned, and cut into bite sized pieces
- ½ fresh pineapple, peeled, cored and cut into bite sized pieces (I used a small tin, drained)
- 1 inch ginger, grated
- 3 shallots, finely chopped (I used a small onion)
- 3 tsp curry powder
- 200ml chicken stock
- 100ml natural yoghurt
- 2 tbsp grated coconut (I didn't use as we didn't have any)
- fresh mint to garnish
- Mix the flour with the salt and pepper and toss the chicken strips until evenly coated.
- Heat the oil in a large skillet, shake off excess flour from the chicken and fry until browned. Remove and set aside.
- Fry the shallots/onion and ginger in the same pan for a couple of minutes.
- Add the mango, pineapple and curry powder and fry for about a minute before adding the chicken stock.
- Bring the stock to the boil, reduce the heat and simmer for five or so minutes.
- Return the chicken, gently stir in the yoghurt and season to taste. Cover and simmer for another five minutes or so.
- Toast the grated coconut in a small frying pan over a very high heat and sprinkle it over the curry before serving. Garnish with a couple of sprigs of fresh mint.