I love mango and because they are not yet in the shops here, I decided to make this with tinned mangoes - not as nice as fresh, however mangoes give a nice flavour to curries. I also used a mixture of turkey fillet and chicken as I had these both in my freezer.
I mixed white with brown quinoa to make the salad, and enhanced the taste with macadamia and pistachio nuts, and then added blueberries.
Ingredients For the curry 400 g chicken breast fillets
1 tbsp oil
1 large onion, finely sliced
1 red chilli, seeded and sliced
½ tsp ginger
Less than ¼ tsp saffron threads
½ tbsp hot water
¼ tsp salt
Bit of pepper
¼ tsp cardamom
¼ cup cream
1 ripe mango or about 300 g tinned
For the mint and yogurt Raita ½ cup plain yogurt
Mint leaves, chopped finely
1 green chilli, seeded and chopped
½ tsp ginger
Bit of salt
For the quinoa ¼ cup edamame (or frozen peas)
1½ cups cooked quinoa, cooled
½ cup red capsicum, diced
2 spring onions, thinly sliced
¼ cup cucumber, seeded and diced
About 40 g pistachios
About 40 g Macadamia nuts
2 tbsp parsley, chopped
Bit of sea salt
Method For the chicken
In a dry pan, cook the saffron threads over a low heat until they are dry and crisp, stirring. Allow to cool.
Transfer them to a bowl and crush with the back of a spoon. Add hot water to dissolve.
Cut the chicken into about 3 cm wide strips. Heat the oil in a pan, add the onion, chilli and ginger, and cook until the onion is soft and starting to turn golden.
Add the chicken strips, salt, pepper and cardamom to the onion mixture in the pan.
Stir to coat the chicken with the spices, and add the saffron and the cream.
Simmer for about 10 minutes or until the chicken is almost done.
Drain the mangoes if using tinned, or peel if using a fresh mango, and slice the flesh from the pip.
Add mango pieces to the pan and cook a further few minutes or until the mango is heated through.
For the Raita
Mix all the ingredients together.
Chill, and serve with the chicken.
For the quinoa salad
Soak the frozen peas/edamame in the boiling water, and set aside until they are warmed. Drain, and pat dry.
Combine the edamame with the remaining ingredients. I used about half a pack of blueberries as they were on special and gave a nice taste to this salad.
Add ¼ cup of dressing - I used balsamic vinegar and olive oil.
Toss well, place in a cup, flatten and turn out on the serving plates and surround it by the chicken curry, with the Raita on the side.
Alternatively, serve salad around, or on the side of the curry.