Curried Yam And Mango Over Basmati Rice Recipes

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CHICKEN CURRY IN A HURRY WITH BASMATI



Chicken Curry in a Hurry with Basmati image

The best thing about this quick chicken curry is the homemade curry mix. Though you can always use store bought, making your own spice blend gives you the chance to experiment with your own curry flavor.

Provided by Rachael Ray : Food Network

Categories     main-dish

Time 30m

Yield 4 servings

Number Of Ingredients 27

1 1/2 teaspoons cumin seed
1 1/2 teaspoons coriander seed
1 1/2 teaspoons yellow mustard seed
1 teaspoon fennel seed
1 teaspoon fenugreek
1 teaspoon black peppercorns
1-inch piece cinnamon stick
A few curry leaves, fresh or dried, if available
4 to 5 cardamom pods
1 tablespoon turmeric
1 teaspoon ground red pepper flake or red chili powder
1 leek
1 small onion
1 to 2 red finger chile peppers, optional
4 cloves garlic
1 inch ginger root
1 apple, large Gala or Honeycrisp
4 tablespoons butter
A few curry leaves, if available
3 tablespoons flour
4 cups chicken stock
1 1/4 cups basmati rice
1 rotisserie chicken, 3 to 4 pounds
About 1/3 cup mango chutney, Patak's preferred brand
Salt
2 store-bought garlic naan bread
Cilantro leaves and 2 scallions, to serve

Steps:

  • Gather your ingredients.
  • For the curry spice: Add to a small skillet: cumin, coriander, mustard seed, fennel seed, fenugreek, black peppercorns, cinnamon stick, curry leaves and cardamom. Heat and toast about 2 minutes over medium heat. Transfer to a spice mill, zap it up and grind spices. Add turmeric and red pepper flake or powder and zap again. Reserve any extra in an airtight container.
  • For the chicken and vegetables: Place a medium pot on stove with 2 quarts water and bring to boil.
  • Heat a griddle pan or large cast-iron skillet over medium-high heat for bread.
  • Place a bowl on the counter. As you work, transfer your ingredients to a bowl. Trim the top and roots of leek and split it lengthwise. Fan it under cold running water to release grit. Leave on cloth to dry. Peel and chop onion. Slice chile peppers if using. Peel garlic. Rub skin off the ginger with the tip of a spoon. Peel apple then cut 1/4-inch slices around the core in slabs. Stack and chop into about 1/4-inch dice. Split the halved leek again lengthwise and slice 1/4 inch.
  • Place a deep skillet over medium to medium-high heat and melt butter. Add the vegetables and stir. Grate garlic and ginger and add along with curry spice and curry leaves if using. Cover and cook 5 minutes, stirring occasionally. Add the flour and stir a minute or so. Whisk in broth, bring to a boil and reduce, 5 to 8 minutes.
  • Add rice to the boiling water. Boil 12 minutes, then rinse in a strainer under HOT water to serve.
  • While the curry thickens, peel chicken of the skin and cut away meat. Pull into bite-size pieces.
  • Stir chutney into sauce to combine, then add chicken. Adjust salt if necessary.
  • Add a splash of water to griddle pan or skillet and place naan bread on to char both sides, 1 to 2 minutes. Remove bread from griddle and cut into quarters.
  • Pull cilantro and chop scallions, whites and greens.
  • Serve curry in shallow bowls or dishes with a lip on or beside rice, with naan strips alongside. Garnish with scallions and cilantro.

CURRIED YAM AND MANGO OVER BASMATI RICE



Curried Yam and Mango over Basmati Rice image

The same recipe as my curried yam with mango soup, except this is a main dish (recipe #136750)- in other words not pureed. Serve over basmati rice, brown basmati rice or jasmine rice.

Provided by COOKGIRl

Categories     Yam/Sweet Potato

Time 15m

Yield 3-4 serving(s)

Number Of Ingredients 12

1 tablespoon peanut oil
1 tablespoon butter or 1 tablespoon ghee
1 1/2 cups yams, peeled and cut into 1-inch cubes
1/2 cup sliced yellow onion, cut into crescents
1 teaspoon curry powder, to taste
1/2 tablespoon freshly grated ginger
1/2 teaspoon ground coriander
1/4 teaspoon ground red pepper (depends on how hot you want the soup) or 1 small jalapeno, finely minced
1 cup diced mangoes or 1 cup diced papaya
salt
chopped cilantro leaf (to garnish)
basmati rice or brown basmati rice, cooked

Steps:

  • While the rice is cooking, in a large saute pan, melt the butter or ghee and the peanut oil over medium heat and brown the yams until golden on all sides, about 10-12 minutes and until fork tender.
  • Next add the onions and brown until softened. Add the curry powder, fresh ginger, coriander, red pepper, and mango; stirring well to coat. Heat through. Season with salt to taste.
  • Arrange the rice on a large serving platter and top with the yam/mango mixture.
  • Garnish with chopped cilantro leaves.
  • Cooking time does not include cooking the rice.

Nutrition Facts : Calories 202.7, Fat 8.9, SaturatedFat 3.3, Cholesterol 10.2, Sodium 41.6, Carbohydrate 30.7, Fiber 4.5, Sugar 9, Protein 2

CURRIED YAM AND MANGO SOUP



Curried Yam and Mango Soup image

From my dependable 1,000 Vegetarian Recipes' cookbook. I also posted an alternate form of this recipe only that it is a casserole not a soup. Original recipe called for sweet potatoes but I prefer yams. Can be prepared in the crock pot, too. Try making your own curry powder for this soup!

Provided by COOKGIRl

Categories     Yam/Sweet Potato

Time 35m

Yield 3-4 serving(s)

Number Of Ingredients 12

1 tablespoon peanut oil
1 tablespoon butter or 1 tablespoon ghee
1/2 cup sliced yellow onion
1 teaspoon curry powder, to taste
1/2 tablespoon freshly grated ginger
1/2 teaspoon ground coriander
1/4 teaspoon ground red pepper (depends on how hot you want the soup) or 1 small jalapeno, finely minced (depends on how hot you want the soup)
3 cups stock
1 1/2 cups yams, peeled and cut into 1/2-inch cubes
1 cup diced mangoes or 1 cup diced papaya
salt
chopped cilantro leaf (to garnish)

Steps:

  • In a large stock pot, melt the butter or ghee and the peanut oil over medium heat and saute the onion slices until softened.
  • Stir in the curry powder, fresh ginger, coriander, and red pepper just until absorbed.
  • Add the stock, bring to a boil. Next add the yams and mango, reduce the heat and simmer covered for about 30 minutes or until yams are fork tender. Add the salt and taste to adjust seasoning if necessary.
  • With immersion blender puree half or all of the soup to desired consistency. (You could also transfer the soup and puree the soup in batches using a blender.).
  • Garnish with chopped cilantro leaves.

Nutrition Facts : Calories 206.2, Fat 8.8, SaturatedFat 3.3, Cholesterol 10.2, Sodium 35.4, Carbohydrate 32.1, Fiber 4.5, Sugar 9.7, Protein 1.8

PRAWN, BUTTERNUT & MANGO CURRY



Prawn, butternut & mango curry image

A light coconut-based curry flavoured with coriander, turmeric, cumin and lime. Serve with brown or wild basmati rice

Provided by Jennifer Irvine

Categories     Main course

Time 35m

Number Of Ingredients 19

½ (about 200g) butternut squash , peeled, deseeded and cut into bite-sized pieces
75g quick-cook brown basmati or wild rice (cook 50g extra if upcycling for Tuna, sweetcorn and pea wraps, see 'goes well with')
1 tbsp rapeseed oil
1 onion , finely chopped
1cm piece ginger , peeled and finely chopped
1 garlic clove , finely sliced
1 lemongrass stalk, woody tip and outer leaves removed, bulbous end lightly bashed (to help release oils)
½ red chilli , deseeded and finely chopped
½ tsp turmeric
½ tsp ground cumin
½ tsp ground coriander
½ ripe mango , peeled, stoned and cut into chunks
200g baby spinach
150ml vegetable stock (or water)
150ml low-fat coconut milk
175g raw king prawn
1 tsp low-salt tamari or soy sauce
juice 1 lime
2 tbsp finely chopped coriander

Steps:

  • Heat oven to 200C/180C fan/gas 6. Tip the butternut squash into a non-stick roasting tin and roast for 15-20 mins or until almost soft. Remove and set aside.
  • Meanwhile, cook the rice following pack instructions until tender. Drain and cover to keep warm. (Set aside the extra for Tuna, sweetcorn and pea wraps, see 'goes well with', if required.) Heat the oil in a wok or large non-stick frying pan over a medium heat. Add the onion and cook for 2 mins until soft but not coloured. Add the ginger, garlic, lemongrass, chilli and spices, and cook for 3 mins more.
  • Stir through the mango and roasted butternut squash, then add the spinach and pour over the stock and coconut milk. Stir gently to combine, slowly bring to the boil, then reduce to a simmer for a few mins until the spinach starts to wilt.
  • Add the prawns and stir. Once the prawns are pink through (about 3 mins), remove the lemongrass and discard. Add the tamari, lime juice and coriander, and stir well. Just before serving, check the seasoning, adding more lime juice or tamari if needed. Serve with the rice.

Nutrition Facts : Calories 435 calories, Fat 13 grams fat, SaturatedFat 5 grams saturated fat, Carbohydrate 56 grams carbohydrates, Sugar 23 grams sugar, Fiber 10 grams fiber, Protein 24 grams protein, Sodium 1.5 milligram of sodium

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