Quick Dinner Ideas: Indian Chicken and Mango Curry Recipe

Image via: Simply Recipes

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Indian Curry Ingredients:

100 g of chopped ginger

600 ml of chicken stock

400 g can of coconut milk

1 tablespoon of black onion seed (nigella or kalonji)

2 teaspoons of turmeric

2 teaspoons of ground cumin

2 tablespoons of sunflower oil

6 tablespoons of Korma paste

12 pieces of boneless chicken thighs

2 large mangoes

2 onions (one quartered and another chopped)

Coriander

Salt

3 tablespoons of oil

Easy Dinner Directions:

1. In a bowl, mix the chicken with salt and a teaspoon of turmeric. Heat the cooking oil in a pan and cook the thighs till they turn brown. Remove them and set aside. Put the chopped onion in the oil and cook until soft.
2. Peel one mango and cut the flesh into pieces. Put the pieces in a food processor together with the ginger, korma paste, and remaining onion. Mix until they make a paste then pour the mixture into the cooking pan. Cook until soft then add the onion seeds, cumin, turmeric and heat for a few minutes (about 3-5 minutes).
3. Put the chicken in the pan and add the coconut milk and stock. Cover and cook for 20 minutes on low heat.
4. Uncover the frying pan and cook for another 25 minutes. Add a little water to make the curry saucy.
5. Slice the second mango into the mixture and stir it in. Remove the pan from the heat and set aside.
6. Scatter the coriander on top of your curry and serve with rice, naan bread, or rotti.

Mangoes are among the tastiest fruits known to man. They are easily available and can be used in a variety of recipes. You can use them to make ice cream, smoothies, desserts, salads, and even main dishes. In this recipe, they take center stage and add lots of flavor to chicken. You can change the recipe each time you make it by using different curry flavors. You’ll love this dish so much you’ll make it a constant feature on your dinner menu.

For more dinner recipes on Stagetecture, check our archives here.

Roasted Chicken & Leek Pizza

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Ingredients

• 1 tablespoon unsalted butter
• 3 large leeks, white and tender green portions only, sliced crosswise 1/4 inch thick and separated into rings
• 2 cups shredded skinless roasted chicken (from 2 legs)
• 1/2 pound Fontina cheese, shredded (2 cups)
• 1/3 cup spicy oil-cured olives, pitted and coarsely chopped
• Salt and freshly ground pepper
• 1 pound pizza dough, at room temperature
• 1 teaspoon extra-virgin olive oil

Procedure

1. Preheat the oven to 500°. Preheat a pizza stone or generously oil a large baking sheet. Melt the butter in a large skillet. Add the leeks and cook over moderate heat until just softened but still bright green, about 5 minutes. Transfer to a bowl and let cool. Stir in the chicken, half of the Fontina and the olives and season with salt and pepper.
2. On a lightly floured surface, roll or stretch the dough to a rough 14-inch round. Transfer the dough to a floured pizza peel or rimless cookie sheet, or to the oiled baking sheet. Spread the chicken and leek mixture on the pizza, leaving a 1-inch border of dough. Brush the border with the olive oil. Sprinkle the remaining Fontina over the top and season with pepper.
3. Slide the pizza onto the hot stone, if using, and bake for about 10 minutes on the stone or 16 minutes on the baking sheet, until the crust is golden and the cheese is bubbling. Transfer the pizza to a rack and let cool slightly before serving.

You can serve at least 4 slices of roasted chicken and leek pizza with the whole ingredients. It’s an easy to make recipe that you can do at home. Give it a try!

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