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"A gourmet who thinks of calories is like a tart who looks at her watch." - James Beard


Friday, February 24, 2012

Chicken Mango Curry with Coconut Risotto

Inspired by some 3-ingredient recipes in Chatelaine Magazine I, of course, had to make things a little more complicated. I have tried risotto a few times but never felt the effort was worth it. Spoiler alert: it's not worth it here either. Rice cooked in coconut milk mixed with some toasted coconut would have been just as good for a fraction of the effort. But this was a nice, flavourful, colourful dinner.

First, for the coconut risotto:

Warm the coconut milk with some vegetable stock in a small pot. This may be one of the grossest looking things I've ever photographed. 

Saute some shallots in olive oil in a large pan.

Then add the Arborio rice and coconut and toast lightly. 

I toasted longer than necessary. You want a light golden colour, not brown.  

Add some wine to the pan and stir until it is absorbed, then add the coconut milk mixture a ladleful at a time, letting the liquid absorb after each addition.

Once the liquid has absorbed...

... add another ladleful of liquid.  

It should take about 35 minutes until all the liquid is absorbed and the rice is al dente.  

Now for the simple chicken curry. This really is a 3 ingredient dish.  Well, 4 if you count the olive oil.

Coat chicken thighs or breast pieces in curry paste and sprinkle with a little salt.  Brown them in hot oil for around 3 minutes per side.

Slice or cube the mango. I like to use this technique where I score the flesh then turn it inside out to slice it off the skin in cubes because it looks so otherworldly.  

Add the mango to the chicken with a 1/2 cup of water and cover and simmer about 5 minutes.

Once it has simmered, remove the lid and let it simmer a few more minutes until the sauce thickens up a bit.

Serve the chicken curry alongside the coconut risotto.  Delicious!

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