There are some things I make on a regular basis because they taste yummy and people seem to enjoy them. Because I’m a lazy human being they often tend to be things that are also very easy to make. I recently wrote down the latest incarnation of my “curry” recipe for a friend.
I decided recently that I was going to try and make one of these sorts of posts every couple of weeks–perhaps eventually I’ll get around to getting my recipe website up. Note: This version of this recipe was converted for a British audience, measurements and terms reflect that.
60 g butter
910 g skinless, boneless chicken breast halves, cut into bite size pieces
2 onion, chopped
4 cloves garlic, minced
2 bell peppers (any color), chopped
1 broccoli crown, chopped
1-2 mangos, chopped
(I will also sometimes add pine nuts or slivered almonds for a crunchy texture)
30 ml soy sauce
1 (14 ounce) can unsweetened coconut milk
curry powder (to taste, I use a couple heaping tablespoons of medium spiciness)
5 g corn flour
60 ml cold water
Melt butter in a large skillet over medium heat. Stir in the chicken, and cook 5 to 10 minutes, until no longer pink and juices run clear. Remove chicken and set aside.
Stir onion and garlic into the skillet, and cook until tender. Stir in the nuts (if you use them) all other vegetables, soy sauce, curry, and coconut milk. (I sometimes stir the curry into the coconut milk first). When vegetables are pretty much done, add mango and heat until warmed through.
(If you choose to use corn flour for thickness of the sauce…) In a small bowl, blend the corn flour and water. Mix into the skillet. Stir constantly until a thick gravy has formed. (Before you add the mango!)
Serve over rice. This quantity theoretically makes 6-8 servings, ymmv.