Main Meals Archives

Chicken recipes

Roast chicken fillet salad

25 minutes

Braised brinjal and onion with hardboiled egg

30 minutes

Italian recipes

Basic pizza bianca

30 minutes

Couscous recipes

Grilled prawns with herbed couscous

15 minutes

Salad recipes

Oak-smoked trout salad wreath

Beef recipes

Turkish-style beef cake

20 minutes

Asparagus recipes

Fragrant chilli chicken

15-20 minutes

Curry recipes

Mango curry

40 minutes

Mango curry

Serves 4

Difficulty Easy

Prep Time 15 minutes

Cooking Time 40 minutes

Ingredients

3 T sunflower oil
1 red onion, thinly sliced
4 cloves garlic, finely chopped
2 T fresh ginger finely grated
1 stick cinnamon
5 cloves
5 pods cardamom, crushed
2 t chilli flakes
1 red chilli, split lengthways
2 t ground turmeric
2 t garam masala
2 large ripe mangoes, peeled and cut into chunks
2 green mangoes, pitted and quartered (optional)
2 t sugar
1 x 400 g coconut milk can
1 cup water
1 lemon, juiced
salt, to taste

Method

Heat the sunflower oil in a pan over a medium heat. Add the onion, garlic and ginger and cook for 5 minutes until the onions are soft.

Add the cinnamon, cloves, cardamom, chilli flakes and red chilli and stir through.

Once fragrant, add the turmeric and garam masala and cook for 2 minutes, then add the mango and sugar. Mix, then stir in the coconut milk and half the water.

Reduce the heat to low and cook for 25 minutes, or until the green mangoes are soft. If too much of the liquid evaporates during the cooking process, add the remaining water and more if necessary.

Add the lemon juice and season with salt to serve.

Discover more curry recipes here

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Barbeque-spiced grilled lamb chops

Slow roasted pork mole tacos

Mussels and chorizo in chilli-tomato sauce

Roast chicken fillet salad

Braised brinjal and onion with hardboiled egg

Basic pizza bianca

Grilled prawns with herbed couscous

Oak-smoked trout salad wreath

Turkish-style beef cake

Fragrant chilli chicken

Mango curry

Mango curry

Ingredients

Method