Chicken, Prawn and Mango Curry
Chicken, Prawn and Mango Curry
Buckled up in the backseat, the journey would be a long one, or so it would seem to me as a child. I used to look forward to these visits down to my Grandfather’s house. He lived by the sea in a little town called Killough, near Downpatrick, where my Mother grew up. Over the years I’ve heard many stories from her youth and the places associated with them. I know the steep path she and her Sister used to climb to visit my Great-granny. I know the street where my Dad first clocked eyes at my Mum crossing the road to go to the cinema where she worked (41 years on and it’s still there) and of course, where Saint Patrick is buried. My Grandfather used to be a Fisherman and the one memory that stands out to me is eating the fresh prawns that he had caught. I’ve always loved prawns from then and anytime I cook with them, I’m taken back to that little seaside town.
This recipe is a take on the one Mum used to make, when we returned with a huge bag full of prawns. We were used to eating a diverse range of foods and although my Dad was the real cook in the family, Mum’s dinners where always great and much better than she thought! I really miss Mum’s food (she does zero cooking now) that’s why I often try to re-create her meals. Chicken and prawn curry was our introduction to Indian food: very mild but full of flavour. Mum used chicken stock but I’ve replaced that with coconut milk. Having recently peeled, chopped and frozen mango that was going too soft and I didn’t want to waste it, I added it in too. I love mangoes in smoothies and now in curries!
- 1 tbsp olive oil
- 1 onion
- 2 cloves garlic
- 2 tsp grated ginger
- 1 tsp ground coriander
- 1 tsp ground cumin
- 1 tsp ground turmeric
- 350g frozen prawns , defrosted
- 1 can coconut milk
- juice 1/2 lime (optional)
- 350g frozen mango chunks
- 250g cooked chicken, cut into bite sized pieces
- a handul of baby spinach
- Heat the oil in a pan on a medium heat and then add the onion, garlic, ginger and spices. Cook until they become translucent. Around 6-7 minutes.
- Stir in the prawns, making sure they all get coated in the spices then pour in the coconut milk, juice of 1/2 lime and the mango chunks. Simmer for 5 - 10 minutes. A few minutes before the end of cooking, add in the cooked chicken and baby spinach. Stir to make sure it's all fully incorporated.
- Serve with naan bread and rice.
- If you don't have leftover chicken, you can easily pan-fry some chicken breasts and add them.
As this recipe includes mango that was near the end of its life, I’m adding this to the #CreditCrunchMunch link up, which this month is hosted by Travel By Taste and run by Fab Food 4 All and Fuss Free Flavours.
For more chicken curry inspiration, check out these fab recipes from fellow food bloggers:
Slow Cooker Chicken Pasanda – BakingQueen74
Chicken and Spinach Curry – Jo’s Kitchen
Low fat Chicken Korma – Supper in the Suburbs
Chicken Tikka Masala – Foodie Quine
Chicken, Coconut & Tomato Curry – My Fussy Eater
Chicken Curry – Fab Food 4 All
Chicken Curry – aka Chicken Rendang – Recipes From A Pantry
Chicken Curry, Jeera Rice And A Cooling Yoghurt – Travels For Taste
Glenisk Chicken Curry – Simply Homemade
Thai Red Chicken Curry – A Cookbook Collection
Chicken and Mixed Bean Curry – Aimee’s Appetite
Chicken Vindaloo – The Bicycle Thief
- Inheritance Recipes Round-up – February & March 2016 » Coffee & Vanilla - […] Chicken, Prawn and Mango Curry by Sarah from From Plate to Pen […]
- Leafy green dinners + #recipeoftheweek 5-11 Mar - A Mummy Too - […] Get the recipe from From Plate to Pen […]
- Chicken Vindaloo, the reason I cook and how she made it happen…. – The Bicycle Thief - […] Chicken Prawn and Mango Cury: From Plate to Pen […]