Inspired by this Dinner with Julie post, I made chicken curry tonight. Now, I’m a bit afraid of curry and usually cheat with jars of Patak curry sauce. Tonight I was a bit braver, and used one jar of Mango Chicken Curry, with additions. It is still fake curry. But I’m getting closer to true curry.
Mango Chicken Curry
5 boneless skinless chicken thighs, cut into chunks
olive oil
1 jar Mango Chicken Curry sauce
1/2 can coconut milk
3 diced tomatoes
1/4 diced red onion
garam masala spice mix
1/2 cup sour cream
1 chopped mango
1/4 cup chopped cilantro
Brown chicken thigh pieces in olive oil. In a saucepan, combine jar of curry sauce, coconut milk, onions, tomatoes and spice and cook for ten minutes over medium low. Add to chicken thighs. Five minutes before serving, add mango and sour cream. Sprinkle chopped cilantro on top.
Serve with basmati rice and naan.
[...] As I’ve mentioned before, about once a month, I take a can of Patak’s curry sauce, dump it in with some chicken and add other stuff. It is not homemade curry, non. It is cheating, but it is fast and better than frozen fish sticks and fries. [...]
By: mango salad and chicken and potato curry « foodie suz on September 15, 2008
at 7:21 pm