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Mango Chicken Curry with Quinoa, Macadamia and Blueberry Salad

by Finy (follow)
Dinner (1795)      Healthy (1621)      Family (1017)      Chicken (540)      Asian (432)      Nuts (143)      Mango (65)      Quinoa (63)      Blueberries (49)      Raita (2)     


chicken,mango,curry,with,raita,andquinoa,salad

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.

Preparation Time: 25 minutes
Cooking Time: 20 minutes
Makes: 2 servings

Ingredients
For the curry
400 g chicken breast fillets
1 tbsp oil
1 large onion, finely sliced
1 red chilli, seeded and sliced
tsp ginger
Less than tsp saffron threads
tbsp hot water
tsp salt
Bit of pepper
tsp cardamom
cup cream
1 ripe mango or about 300 g tinned

For the mint and yogurt Raita
cup plain yogurt
Mint leaves, chopped finely
1 green chilli, seeded and chopped
tsp ginger
Bit of salt

For the quinoa
cup edamame (or frozen peas)
1 cups cooked quinoa, cooled
cup red capsicum, diced
2 spring onions, thinly sliced
cup cucumber, seeded and diced
About 40 g pistachios
About 40 g Macadamia nuts
2 tbsp parsley, chopped
Bit of sea salt
Blueberries (optional)

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.


crushing,saffron,threads,after,cooking


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.


crushing,saffron,threads,after,cooking


Simmer for about 10 minutes or until the chicken is almost done.


crushing,saffron,threads,after,cooking


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.


crushing,saffron,threads,after,cooking


For the Raita
Mix all the ingredients together.


making,raita


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.


making,raita


Add 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.


making,raita


Alternatively, serve salad around, or on the side of the curry.


serving,salad,on,the,side,of,the,mango,chicken,curry


Categories
#Family
#Dinner
#Asian
#Healthy
#Chicken
#Quinoa
#Nuts
#Blueberries
#Mango
#Raita
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