14

Jun

Curry Chicken with Mango Salad

Do you ever come up with a dish based on someone else’s title?

I saw this on EatingWell.com: Curried Chicken with Mango Salad

It sounded really good, really filling, really healthy. And we had chicken, mangos and couscous…why not?

But that’s as far as I got with the recipe from Eating Well. I noticed that the chicken was glazed in a mango chutney and closed the computer. It was time to get creative, even if it isn’t the most authentic curried chicken on the planet. The results? One of Matt’s favorite meals that I’ve made. Surprisingly good. Hope you can use this beautiful, sweet mango fruit in your next dinner!

Curry Chicken with Mango Salad
4 servings  *12 oz. Tofu can be substituted for chicken

1 TB olive oil
1/2 cup chopped onion
1/4 t. + 1/8 t. crushed red pepper flakes
1/2 cup chopped red bell pepper
Dash of salt and pepper
1 cup orange or pineapple juice
1 mango, sliced into bite-sized pieces + 1 mango (for salad)
2 large chicken breasts cut in half lengthwise (total of 1 pound)
1/3 cup honey mustard
2 TB curry powder
1/2 cup rice crisp cereal, breadcrumbs or panko crumbs
2 TB chopped mint

Step One: Make the chutney

  • Preheat oven to 375. In a saute pan on medium-high, heat the oil and then add the onion and 1/4 teaspoon of red pepper flakes. Let heat for 1 minute, or until flakes are toasted.
  • Then, add the red bell pepper and salt and pepper. Cook for 3 minutes. Then add juice and mango slices, and reduce to medium heat, letting cook for 10 minutes.

Step Two: Make the chicken

Chicken + Tofu
  • In the meantime, mix the honey mustard, 1/8 t. red pepper flakes and curry powder in a small bowl. In a second small bowl, pour the breadcrumbs (or other coating). Dipping the chicken in the mustard mix, roll it in the breadcrumbs and place on a lined baking sheet (use foil with cooking spray or parchment paper). 
  • Bake at 375 for 18—20 minutes, or until crisp on the outside and cooked in the middle. (I turned a piece of chicken over and cut into it slightly to see no pink.)

Step Three: Make the couscous

  • Boil 1 1/2 cups of water in a pot. Once the water is boiling, immediately remove the pot from the stove and add 1 cup of couscous and let sit for 5 minutes. Fluff couscous with a fork, and add a dash of salt and pepper.

Step Four: Add couscous or rice to a plate and place the chicken on top. Drizzle with mango chutney and serve sliced mango “ball” on the side (see photo below). Sprinkle raw mango with chopped mint. Eat. Be merry.

Mango Salad “Ball”: 
1) Slice one side of the mango.
2) Holding the slice in your palm, slice vertical and horizontal lines into the mango, without cutting through the skin (and cutting your hand!).
3) After cutting, turn the mango inside out…voila!


Happy eating!
Laurel

~Laurel~

14 years ago Short URL

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10

May

Carrot Ginger Lime Smoothie

Wow, what a weekend! My hubby had the amazing idea of driving down and surprising my mom for mother’s day, and I did. Not much gets past this woman, especially surprises, but–with the help of my dad–the surprise went off without a hitch and she was truly surprised. When you’re an only child (as some of you know too well), there’s pressure on your shoulders to represent “the offspring” of your parents, because you don’t have siblings to share the responsibility. It also means that you’re their main/only shot at parenting, so you are the guinea pig your whole life, but that’s okay. My parents have been amazing, and I am so thankful for such consistently loving people.

Do you have a favorite memory with one/both of your parents that always brings a smile to your face? Mom and I cleaned out one of my grandmother’s closets this weekend. We found the dress that my grandmother made and wore in my parents’ wedding. We found several suits and dresses that my mom made for my grandmother. Mom was (and still is, when she has time) quite the clothing designer/seamstress. She used to completely surprise my grandmother each year with a suit SHE MADE FOR HER! Mom was sneaky, but somehow she managed to figure out my grandmother’s measurements by measuring the regular pieces in my grandmother’s wardrobe. She’d then sew late at night after my grandmother went to bed and, on Mother’s Day or her birthday, mom would present my grandmother with a 3- or 4-piece suit. A jacket, blouse, pants and a skirt, all matching perfectly, all designed and constructed to fit my grandmother perfectly. Brilliant! Mom is a quiet giver and gives all of herself for those she loves. It’s incredible. As her daughter, I’ve gotten to see mom secretly give and give and give over the years, and she never asks for anything in return. What a lady! Cheers to my mom, my mom’s mom, and to all you who have/had moms or are a mom yourself. Blessing to you this day and every day.

On to food…after traveling and staying busy all weekend and yesterday, it was time for a pick-me-up.


Carrot Ginger Lime Smoothie
2 medium carrots, peeled and cut into 1″ pieces
1 banana
1-2 t. freshly ground ginger (or 1 t. of candied ginger)
1/3 cup of a mildly flavored veggie (I used 3 mushrooms)
Juice of 1/2 lime

Blend all ingredients together and sip while doing some quickly-piling-up laundry. Oh, that’s just me.


Need a dinner idea? Matt boiled 4 chicken breasts, transferred them to the grill pan, and cooked them in a little red wine, olive oil, and garlic. The wine gives the chicken flavor and a beautiful deep rose color. He topped it with a little store-bought curry sauce. Simple and delicious!

 

 Happy Tuesday! 

~Laurel~

15 years ago Short URL 2 Comments

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