Originally posted in 2020.
Creating this curry recipe was a labour of love. Back when my partner and I lived in Lethbridge, there was this amazing resturant called The Mango Tree which had the most amazing mango curry. I wouldn’t leave a drop of that sauce behind. It was absoutely amazing and I still think back to that sauce fondly whenever I think of curry.
This sauce is creamy and a little sweet, and can be made as it is here or using tofu, soy protein, or any other alternative you can think of.
In medium heavy-bottomed sauce pan (with a matching lid), heat the vegetable oil over medium heat until shimmering. Add the coriander seeds, rice, mustard seeds, and fenugreek seeds. Toast for 30 seconds to 1 minute until fragrant. Add the onion and cook, stirring frequently, for 5 minutes until beginning to lightly brown.
Add the bell pepper and cook for an additional 2 minutes, turning down the heat if necessary to prevent burning. Add the garlic and ginger, cooking for a minute before adding the mango, coconut milk, sugar, garam masala, chili powder (or paprika), amchoor powder, apple cider vinegar, and sald. Bring to a simmer and reduce the heat. Cover and cook for 20 minutes.
Meanwhile, drain and rinse the jackfruit before pressing the pieces between a towel to remove the excess water. Once the curry has cooked for 20 minutes, add the sauce to a high powered blender (or use an immersion blender) and blend until completely smooth. Add the jackfruit and adjust the spices to taste. Simmer for an additional 20 – 30 minutes, covered. Stir occasionally to prevent burning.
While the curry is simmering, melt the butter in a medium pot. Once the oil is hot, add the onion to the pot, cooking and stirring occasionally for 2-3 minutes until softened. Add the dry rice and salt to the pot and stir well to coat the rice. Cook the rice for a few more minutes, stirring occasionally to prevent burning and to allow the rice to toast evenly. It will begin to take on a white, pearly sheen when it toasts. Add the water to the pot, do not stir, and bring to a simmer. Reduce the heat to low, cover, and cook for 20 minutes. Leave it covered off the heat once it’s done.
Serve the mango curry with the basmati rice, fresh cilantro, and roti or naan as desired.
Indian Mango “Chicken” Curry with Basmati Rice
Ingredients
Mango Curry
- 2 tbsp neutral oil
- 1 tbsp coriander seeds
- ½ tsp black mustard seeds
- ½ tsp fenugreek seeds
- ½ tsp cumin seeds
- 1 medium red onion thinly sliced
- 1 medium red bell pepper chopped
- 1 inch piece ginger grated
- 1 tbsp minced garlic
- 2 cups frozen mango chunks cut into 1″ pieces
- 1 tbsp garam masala
- 1 tbsp Indian chili powder or 1/2 chili powder, 1/2 paprika
- 1 tbsp amchoor powder*
- 1-2 tbsp sugar to taste
- 1 tbsp apple cider vinegar
- ½ tsp fine sea salt or to taste
- 1 400ml can coconut milk
- 20 oz can jackfruit drained and rinsed
Buttery Onion Basmati Rice
- 2 tbsp butter or non-dairy butter
- ¼ cup finely chopped onion
- 1 ½ cups dry basmati rice
- 1 ½ tsp fine sea salt
- 2 ¼ cups warm water
Directions
Mango Curry
- In medium heavy-bottomed sauce pan (with a matching lid), heat the vegetable oil over medium heat until shimmering. Add the coriander seeds, rice, mustard seeds, and fenugreek seeds. Toast for 30 seconds to 1 minute until fragrant. Add the onion and cook, stirring frequently, for 5 minutes until beginning to lightly brown.
- Add the bell pepper and cook for an additional 2 minutes, turning down the heat if necessary to prevent burning. Add the garlic and ginger, cooking for a minute before adding the mango, coconut milk, sugar, garam masala, chili powder (or paprika), amchoor powder, apple cider vinegar, and sald. Bring to a simmer and reduce the heat. Cover and cook for 20 minutes.
- Meanwhile, drain and rinse the jackfruit before pressing the pieces between a towel to remove the excess water. Once the curry has cooked for 20 minutes, add the sauce to a high powered blender (or use an immersion blender) and blend until completely smooth. Add the jackfruit and adjust the spices to taste. Simmer for an additional 20 – 30 minutes, covered. Stir occasionally to prevent burning.
Buttery Onion Basmati Rice
- While the curry is simmering, melt the butter in a medium pot. Once the oil is hot, add the onion to the pot, cooking and stirring occasionally for 2-3 minutes until softened. Add the dry rice and salt to the pot and stir well to coat the rice.
- Cook the rice for a few more minutes, stirring occasionally to prevent burning and to allow the rice to toast evenly. It will begin to take on a white, pearly sheen when it toasts. Add the water to the pot, do not stir, and bring to a simmer. Reduce the heat to low, cover, and cook for 20 minutes. Leave it covered off the heat once it’s done.
- Serve the mango curry with the basmati rice, fresh cilantro, and roti or naan as desired.
Recent Comments