Chicken Curry With Home-made Mango Jam!
I was wandering at a local large Asian grocery supermarket last week and came across this Caribbean curry powder. I don't know what is the difference between Asian (Indian or Malaysian) curry to the Caribbean variety. I have never tasted Caribbean food before, but my pre-conception tells it that they are probably a bit fresher and with fruity notes...and lot of coconut milk flavour!
I have made some mongo jam few months ago, I thought maybe it (can it be?) can be use to add some different flavour to the Caribbean curry?! It will add some sweetness to the curry for sure...The outcome is rather like the taste of the Japanese curry instead. The mango jam thicken and add volume to the curry sauce nicely. Because the curry powder was a mild one, a malaysian friend of mine commented that, the curry is prefect for Westerners' taste buds, but he would love it to be a lot spicier! His uncle, a Malaysian chef in Brighton tasted my curry and gave me some very positive comments too. Happy ending to the chicken and the mango jam!
Ingredients: (approximate - you can adjust the amount of the ingredients to suit!)
For the curry mixture:
Put all the ingredients except the curry powder in the blender and blend them finely. Remove the blended ingredients and mix it to the curry powder to form a paste.
In a deep pot, fry the curry paste with some oil gently until fragrance. Pour the water to the paste and bring it to boil.
Add the chicken legs, potatoes to the curry. Stir in the mango jam and the coconut milk. Under a medium heat, cook the chicken until tender and the meat easily pull off from the bone. This will take about 45mins to 1hrs. Check and carefully stir the curry frequently to make sure that the curry is not sticking to the bottom of the pot.
At the final stage, reason the curry according to your taste. If you prefer stronger flavour, you can add further white pepper or curry powder to the curry. Garnish the curry with chopped coriander. This will add freshness to the curry which I think is essential for the curry to truly come a.
The curry will usually tastier if you can leave it overnight and re-heated it the next day before serving. YUM!
I have made some mongo jam few months ago, I thought maybe it (can it be?) can be use to add some different flavour to the Caribbean curry?! It will add some sweetness to the curry for sure...The outcome is rather like the taste of the Japanese curry instead. The mango jam thicken and add volume to the curry sauce nicely. Because the curry powder was a mild one, a malaysian friend of mine commented that, the curry is prefect for Westerners' taste buds, but he would love it to be a lot spicier! His uncle, a Malaysian chef in Brighton tasted my curry and gave me some very positive comments too. Happy ending to the chicken and the mango jam!
Ingredients: (approximate - you can adjust the amount of the ingredients to suit!)
- 1 kg chicken legs (whole) (Washed and cleaned)
- 2/3 tin thick coconut milk
- Potatoes (cut into large chunks and fry in oil to crispen all surfaces and set a side)
- 2 generous tbsp mango jam
- 2 tbsp soy sauce
- Salt and white pepper (to taste)
- Roughly chopped coriander for garnish
For the curry mixture:
- 7 tbsp Caribbean curry powder
- 5 tbsp oil
- 1 tbsp salt
- 5 Shallots
- Large piece of ginger
- 5 Cloves of garlic
- 2 Fresh chillies (optional)
- 1000ml to 1500ml water
Put all the ingredients except the curry powder in the blender and blend them finely. Remove the blended ingredients and mix it to the curry powder to form a paste.
In a deep pot, fry the curry paste with some oil gently until fragrance. Pour the water to the paste and bring it to boil.
Add the chicken legs, potatoes to the curry. Stir in the mango jam and the coconut milk. Under a medium heat, cook the chicken until tender and the meat easily pull off from the bone. This will take about 45mins to 1hrs. Check and carefully stir the curry frequently to make sure that the curry is not sticking to the bottom of the pot.
At the final stage, reason the curry according to your taste. If you prefer stronger flavour, you can add further white pepper or curry powder to the curry. Garnish the curry with chopped coriander. This will add freshness to the curry which I think is essential for the curry to truly come a.
The curry will usually tastier if you can leave it overnight and re-heated it the next day before serving. YUM!
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