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mango salad and chicken and potato curry

September 15, 2008

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.

So tonight I added diced leftover baby potatoes, chopped red onion, 1/2 tin of pureed tomatoes, sour cream and thai curry paste to that can of curry sauce.  This worked well, although I initially didn’t add enough water to the basmati rice, so I added more later in the process which of course led to goopy rice.

I’ve been trying to add salads to whatever we eat.  Not necessarily green leafy salads, but some sort of veggie or fruit mixture.  Tonight it was Mango Salad from a six year old Gourmet magazine.  It had the right mix of tart and sweet, and was sprinkled with my beloved cilantro.  Also, it is very colourful and a great accompaniment to the curry, naan and rice.

Mango Salad

2 teaspoons balsamic vinegar
2 teaspoons fresh lemon juice
1 teaspoon sugar
1/2 teaspoon salt
1/4 teaspoon black pepper
3 tablespoons extra-virgin olive oil
1 firm-ripe mango, peeled and cut into 1/2-inch cubes
1 large tomato, cut into 1/2-inch cubes
1 small red onion, halved lengthwise and thinly sliced crosswise
1/3 cup fresh cilantro leaves


Whisk together vinegar, lemon juice, sugar, salt, and pepper until sugar is dissolved, then add oil, whisking until emulsified. Add remaining ingredients and toss until coated.


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