Ingredients
- 1 dssp coriander seeds
- tsp black peppercorns
- tsp turmeric
- 5 tbsps sunflower oil
- 1 dssp black mustard seeds
- 1 large red onion, chopped
- 3 garlic cloves, finely chopped
- 1" cube ginger, peeled & finely chopped
- 12 curry leaves
- 800g chicken breast, cut in strips
- 1 dssp white wine vinegar
- 400 ml coconut milk
- 2 large mangoes, peeled, stoned & cubed
- salt to taste
- Dry roast the coriander seeds and peppercorns in a small pan until they become aromatic. Remove from the heat and grind to a powder. Combine them with the turmeric and set aside.
- Heat the oil in a large wok and fry the mustard seeds until they crackle. Add the onion, garlic, ginger and curry leaves and fry until the onions become translucent.
- Add the chicken and fry until golden brown.Add the coriander spice mix and fry for one minute, stirring constantly. Add the vinegar and 4 fl oz water and simmer for 2 minutes.
- Add the coconut milk and the mango cubes and salt to taste. Gently simmer for a further 5 minutes, taking care not to allow the coconut milk to boil. Serve with rice.
Date:2007-05-16 
Comments:
Post Comment:
