Vegetable Curry With Mango Chutney Recipes

MANGO CHUTNEY CHICKEN CURRY

Steps:

• In a large skillet, heat oil over medium-high heat; brown chicken. Stir in curry powder, garlic, salt and pepper; cook until aromatic, 1-2 minutes longer., Stir in chutney and cream. Bring to boil. Reduce heat; simmer, uncovered, until chicken is no longer pink, 4-6 minutes, stirring occasionally.

ROASTED VEGGIE CURRY

Steps:

• Preheat the oven to 200ºC/400ºF/gas 6.
• In a large roasting tray, mix the curry paste with a pinch of sea salt, 2 tablespoons of oil and 1 tablespoon of vinegar.
• Wash the parsnip, carrots and butternut squash (we're leaving the skins on). Quarter the parsnip lengthways, remove the fluffy core and chop into bite-sized chunks (about 2cm), adding to the tray as you go.
• Repeat with the courgette, then chop up the carrots. Deseed the squash and chop to a similar size. Get it all in the tray with the cauliflower and mix until well coated.
• Roast the veg for 40 to 50 minutes, or until golden, gnarly and cooked through.
• Meanwhile, for the sauce, put a large shallow casserole pan on a medium heat. Peel and finely chop the ginger and garlic, and place in the pan with 1 tablespoon of oil, stirring regularly.
• As soon as it starts to colour, stir in the mango chutney. Let it sizzle for a minute, then pour in the tomatoes, breaking them up with your spoon. As soon as they start to bubble, add the coconut milk. Bring it to the boil, then turn off the heat.
• To make the naans, melt the butter in a large non-stick ovenproof frying pan on a medium heat, then add the cloves and cinnamon stick.
• Trim the leek and quarter lengthways, wash, finely slice and add to the pan, followed by the spinach. Stir regularly, until dark, dry and intense, then remove and leave to cool.
• Pour the flour into a large bowl with a pinch of salt, make a well in the middle and add 1 mug (300ml) of water (using the same mug you used to measure your flour, a regular cup is fine) and 1 tablespoon of oil. Use a fork to gradually mix the flour into the liquid, until it gets too hard to mix.
• At this point, use your clean floured hands to knead the dough on a flour-dusted surface for a couple of minutes, adding a little extra flour, if needed. You want it to be pliable so don't add too much flour, but it shouldn't be sticking to your work surface.
• Now, oil your surface, then stretch and push the dough out into a 30cm circle. Crumble the feta over the cool spinach mixture and mix together, then place in the middle of the dough, leaving a 5cm border at the edge.
• Fold in the dough over the filling, patting it together as you go and sealing the filling inside, then pat out to just under 25cm. Wipe out your frying pan, then gently lift the naan into it.
• Cook the naan at the bottom of the oven for 20 to 25 minutes, or until golden and crisp on the outside, fluffy in the middle.
• A few minutes before you're ready to serve, bring the sauce back to a simmer, then add all the roasted veg and the frozen peas, and simmer until the peas are cooked and the sauce is a good consistency.
• Slice up your naan and serve up with your curry at the table. Nice with a dollop of yoghurt and any chutney or pickles, if you like.

THERMOMIX ® RECIPE

Steps:

• CurryChop garlic and ginger on speed 7 for 3-4 secs, scrape out and set aside (if using fresh chilli, chop with the garlic and ginger) Heat coconut oil on varoma temp for 1 min, then add mustard and fenugreek seeds (and chilli flakes if using), on varoma, 2 mins, speed 2Set timer for 8 mins on 100 degrees for the next 3 stages Add garlic/ginger and curry leaves, 1 min, reverse, speed 1-2 Add onionsand ground spices, 2 mins, reverse, speed 1-2 Add vegetables except corn, 5 mins, reverse speed 1-2 (If the veg are up to the 2 Litre line you have too much) Add remaining ingredients including corn, 100 degrees, 20-25 mins, reverse speed 1Mango ChutneyPlace all ingredients in Thermomix bowlCook on 90 degrees for 6 mins, reverse, speed 1Allow to rest and cool to serve

CHICKEN CURRY WITH MANGO CHUTNEY

Steps:

• Heat oil in skillet, & brown chicken in oil.
• Remove chicken from skillet, & in same skillet, saute onion, garlic & gingerroot until soft.
• Add curry paste, chicken stock, tomato, salt & pepper, mixing well.
• Return chicken to skillet, then cover & cook over low heat until chicken is cooked through.
• Stir in mincemeat & heavy cream.
• Serve over rice & drizzle with chutney.
• Garnish with cilantro.

VEGETABLE CURRY WITH MANGO CHUTNEY

Steps:

• Heat 2 teaspoons of the butter or margarine in a non-stick skillet on medium heat. Add onions and eggplant and saute 5 minutes.
• Add zucchini, red bell peppers, and garlic and saute 5 minutes more.
• Push vegetables to sides of pan and add remaining butter or margarine and the chutney to the cleared center of the pan. Add flour, cumin, and curry powder and mix well.
• Add water and toss vegetables. Cook until sauce thickens, about 1 minute.
• Add salt and pepper to taste.

CURRIED CHICKEN SALAD WITH MANGO GINGER CHUTNEY

Steps:

• Make the dressing: Combine the mayo, chutney and curry powder in a medium size mixing bowl.
• Mix the salad: Add the remaining ingredients and stir until the chicken is fully coated in the dressing.
• Chill: Cover the bowl and allow it to chill in the fridge for a minimum of 2 hours.
• Store: Keep covered in the fridge for up to 4 days.

CHICKEN CURRY WITH RICE AND MANGO CHUTNEY

Steps:

• For the chicken curry, rinse the rice under running water in a colander, then bring to a boil in almost twice the amount of lightly salted water. Stir in the saffron, cover and simmer over very low heat for about 20 minutes.
• Bring the coconut milk and poultry stock to a boil. Rinse the cilantro, shake dry and chop. Mix the coconut milk with lemon juice, cilantro, curry powder, sambal oelek and season with salt and pepper.
• Cut the chicken fillets into thin strips. Rinse the peppers, cut in half, remove the seeds and ribs, then cut into small pieces.
• Heat the clarified butter in a frying pan. Fry the chicken breast strips and pepper over medium heat. Pour in the coconut milk mixture and simmer over medium heat for 8 minutes. Season with salt and pepper.
• For the chutney, peel the apples, cut into quarters and core. Peel the mango and cut the flesh away from the pit. Halve the chile peppers, remove the seeds, rinse and cut into thin pieces. Place all the ingredients into a pot, bring to a boil and simmer for about 40 minutes while stirring, until the chutney is cooked. Pour intoprepared canning jars and seal immediately. Place the lid on top and allow to cool for 15 minutes. Then turn the jars upside-down and leave to cool. Store in a cool, dark place for up to 3 months.
• Serve the chicken in curry sauce with saffron rice and the mango chutney.