1 tablespoon oil
1 large brown onion
2 teaspoons minced garlic
2 teaspoons minced ginger
2 teaspoons ground cumin
2 teaspoons ground coriander
1 teaspoon turmeric
500g chicken thigh fillets
2x fresh large mangoes (or 2x 400g tins mango slices - or the equivalent frozen mango)
1 tin coconut milk
Directions to Cook:
Chop onion and dice chicken into 1.5 cm cubes.
Heat oil in 32cm frypan over medium heat and sauté onion, garlic and ginger until tender. Add spices and cook further 1 minute or until aromatic. Add chicken and stir until coated in mixture. Cook chicken until browned all over. Add drained mango slices and warm through, breaking up roughly with a wooden spoon. Add coconut milk and mix well. Reduce heat to low and simmer for about 30 minutes, stirring occasionally, until chicken is tender and sauce thickens. Season with salt and pepper.
Serve with cooked rice and pappadums.
TIP: Use the flesh of two fresh mangoes (medium size) when they are in season.
Life for us has been all about survival on a shoestring budget. I've learnt how to live on very basic (and cheap) staples and I cook from scratch and don't buy prepackaged mixes of anything. I've raised three happy and healthy kids and I believe that food is central to good communication and a happy and connected life!
Close to Home
Tales from the front line of parenting. These were some of the happiest days of my life.
I have an unpublished cookbook manuscript that lives on my kitchen bench. This is the collection that I have fed my family from for many years, all made from a core list of practical and economical ingredients. The manuscript is splattered with butter, flour and milk from daily use. It moves between the kitchen and the office as I edit and test-kitchen the recipes.