While my mom was in town visiting, we cooked this amazing curry from the book. These pictures do not do the dish justice, though I will not apologize as our priority that night was sitting down together around the table, enjoying a great meal, and celebrating our family time. You can see my dad had worked up quite an appetite doing yard work - there is a reason we nicknamed him "the human machete" and we later dropped off 300 pounds of yard brush at the dump!
Since moving to the new house, I have found myself less willing to push off dinner in order to get a couple of great pictures. I'm sure you understand that real life must take priority over the blog, and this book was a good reminder to live in real time. With that being said, DO try this curry and DO read Bread & Wine, it's truly a wonderful read. Here are a few of my favorite ideas from the book -
* we learn by DOING - not reading magazines, watching the food network, and eating out. Get in your kitchen and cook!
* when in doubt about what to cook for dinner, start with an onion. Even if you don't use it that night, the kitchen will smell amazing.
* need an easy 30 minute meal - default to salad, or soup, or a rice bowl, or taco night.
* the goal of entertaining is to be a happy and CALM host that greets your friends with a hug, glass of wine, and smile. Set your menu so that you can be that host, not the frazzled one in the kitchen.
Mango Chicken Curry
from Bread & Wine by Shauna Niequist
¼ cup all-purpose flour
2 tbsp curry powder
1 tsp kosher salt
¼ tsp cayenne pepper
2-4 tbsp coconut oil
2-2.5 lbs chicken breasts, diced
4 garlic cloves, minced
1 red onion, chopped
1 tbsp fresh ginger, minced
1 red bell pepper, chopped
4 cups chicken broth
¼ cups raisins
2 roma tomatoes, diced
1 mango, pitted and diced
1 tbsp fresh lime juice (approx ½ a lime)
3 tbsp fresh cilantro, chopped
3 tbsp fresh basil, chopped
2 cups dry rice (white or brown) prepared according to package directions
2 tbsp curry powder
1 tsp kosher salt
¼ tsp cayenne pepper
2-4 tbsp coconut oil
2-2.5 lbs chicken breasts, diced
4 garlic cloves, minced
1 red onion, chopped
1 tbsp fresh ginger, minced
1 red bell pepper, chopped
4 cups chicken broth
¼ cups raisins
2 roma tomatoes, diced
1 mango, pitted and diced
1 tbsp fresh lime juice (approx ½ a lime)
3 tbsp fresh cilantro, chopped
3 tbsp fresh basil, chopped
2 cups dry rice (white or brown) prepared according to package directions
- Mix together flour, curry powder, salt and pepper. Cut chicken into small pieces, and toss with mixture until each piece is well coated.
- Heat 2-3 tbsp olive oil over medium heat until a drop of water fizzles
- Cook chicken pieces just until brown and crispy (only a few minutes, it's ok if it's not fully cooked) Set aside.
- If pan seems dry, add a little more olive oil and let it heat back up. Combine onion and red pepper in pan and cook until onion is softened (about 4-5 min). Add ginger and garlic and cook for another 2 minutes, watching carefully to make sure the garlic doesn't burn.
- Add chicken back to the pan and lower heat.
- Add 4 cups chicken broth. Simmer until the broth reduces by about ¼. This takes some time...(I let mine simmer for 45 minutes)
- Add raisins, tomatoes, and mango until they are heated through.
- Remove from heat, and stir in lime juice, cilantro and basil.
- Serve over rice.
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