Chicken curry with mango, carrots and sweet potato

We had a ten-month old labrador bitch to stay for the weekend; a real doll.  My husband, who can never resist a doll, invited her based on the assumption that such chaos would ensue, I would give him a break from my constant whining for another dog (yellow labrador girl puppy, not that I’ve given it any thought or anything :-). Anyway, ha ha! Big miss on his part. There is nothing like the satisfaction of having a sleeping labrador on either side of your feet in the evening. I do admit that the frenzied partying beforehand was slightly more wearing but, all things considered, all this weekend did was make me even more entrenched in my opinion that owning fewer than two dogs should be illegal ;-)

This was concocted whilst dodging eight furry and frenetic legs in the kitchen. Never let it be said that I’m not a skilled multi-tasker. It is full of beta-carotene, making it an excellent dish for the winter. Beta-carotene enhances the immune system by increasing the number of infection fighting cells. It also helps protect the respiratory tract. Foods rich in beta-carotene include sweet potatoes, carrots, mango, apricots, kale, spinach, turnip greens, winter squash, collard greens, cilantro and fresh thyme.

Ingredients (serves four)

1 tablespoon olive oil

1 tablespoon coconut oil

4 chicken thighs

1 onion, thinly sliced

3 cloves of garlic, finely chopped

6 mushrooms, peeled and sliced

1 mango, peeled and sliced

4 carrots, peeled and cut

2 sweet potatoes, peeled and cut into chunks

2 green chillies, chopped

1 tablespoon of peeled, grated fresh ginger

1 cinnamon stick

1/2 teaspoon turmeric

3 teaspoons cumin seeds

1/2 teaspoon sea salt

1/2 teaspoon freshly ground  black pepper

200ml chicken stock

Preheat the oven to 150°C. Take a medium-size casserole dish and fry the onion, garlic, mushrooms and chicken in the olive and coconut oils for a few minutes, until they start to brown. Add the seasoning (cumin seeds, salt, pepper, ginger, turmeric, cinamon stick…) and continue to brown stirring frequently to avoid sticking. Add the carrots, sweet potato, mango and chillies and then the chicken stock. Bring to a gentle simmer, stir and put the casserole in the oven for about two hours, checking from time-to-time that there is enough liquid. The result should be tender and just beginning to caramelise.

About these ads

4 responses to “Chicken curry with mango, carrots and sweet potato

  1. Love this dish, it’s loaded with good stuff the beta carotene is so important in the cold winter months. Sounds like fun having the visiting Lab, I sleep with two pugs one at my feet and the other at my side so I truly know the feeling.

  2. Ta recette a l’air délicieuse. Merci pour ta participation au défi des bons et jolis plats mijotés !

I love your comments...

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s