Mango Chicken Curry with Quinoa Macadamia and Blueberry Salad

Mango Chicken Curry with Quinoa Macadamia and Blueberry Salad

Posted 2016-10-01 by finyfollow

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

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
Blueberries (optional)

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.

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