Curry Chicken with Mango

This one is from Diana Henry with a few slight modifications. It has a wonderful flavor and makes great leftovers for lunches.

6 skinless chicken thighs, each cut in half 
Salt and pepper 
1 tbsp butter 
1 tbsp peanut oil 
2 medium onions, sliced thin
3 cloves of garlic, crushed 
1 28 oz can tomatoes, chopped 
3 tbsp curry paste (Patak’s)
2 tsp ground ginger 
1 chicken stock 
1 can light coconut cream 
1 just ripe mango, peeled and sliced 
Juice of 1 lemon
2 tbsp roughly chopped cilantro
1/4 c toasted coconut flakes
Brown rice, cooked

Heat the butter and oil in a saute pan, add the chicken and cook until golden on both sides, seasoning it as it cooks. (You only want to colour the outside, not cook the chicken through). Remove to a plate. 

Add the onions and garlic to the pan and cook over a medium heat until soft, about 7 minutes. 

Add the tomatoes and cook for another 3 minutes, stirring from time to time.
Stir in the curry paste and ginger. Cook for 2 minutes, until the spices have released their aroma. Add the stock, bring to the boil and boil until the liquid has been reduced by about half.

Turn the heat down, add the coconut and put the chicken back. Cook over a medium-low heat – don’t boil the dish – for 15 minutes. Add the mango so it can cook for the last 5 minutes.

Stir in the lemon juice. Taste for seasoning. Simmer for about a minute to heat through, then add the cilantro and toasted coconut and serve with rice.

Serves 4 – 6.

Shrimp Taco Bowl

This may well be my best taco bowl to date! Mango salsa, Avocado and sweat chili sauce shrimp! It’s perfect for a weeknight meal.

Ingredients:
1 lb shrimp, peeled and deveined
1 tbsp oil
1 tsp salt
1/4 c sweat chili sauce
Zest and juice of 2 limes
1 mango, diced
1/4 c jalapeno, minced
1/4 c chives, minced
1/4 c cilantor, chopped
Butter lettuce, torn
Flour Tortilla
1 avocado, chopped

Preheat oven to 400. Spray a metal bowl and place tortilla in bowl, lightly spray abs bake 8 – 10 min until lightly brown. Repeat.

Toss shrimp in a large bowl with oil and salt. Add chilie sauce, zest and set aside for 10 minutes.

Combine mango, jalapeño, lime juice, cilantro and chives in a bowl.

Heat a large skillet over medium heat and 1 tbsp oil and shrimp and cook until pink and cooked through, about 3 min per side.

Place lettuce in the bottom of each bowl. Top with salsa, shrimp and avocado.

Serves 2 – 4.

Mango Margarita

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Since getting my Vitamix I’ve gone a little blender crazy, yup I’m trying to get every penny out of this purchase. This week it was mango margaritas – booze and serving a fruit? I’m in!

Ingredients:
2 c ice
1/4 lime juice lime wedge
8 oz silver tequila
10 oz frozen mango
2 ozs orange liqueur

In a blender, pure the ingredients and blend until smooth. Pour into a glass and serve.

Kale Orange & Mango Smoothie

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I love my Vitamix and use it almost everyday to pulverize veggies into yummy smoothies. I love starting the day off with a nice serving of raw fruit and veggies. I add some greek yogurt to hold me over till lunch time.

5 – 6 leaves lacinato kale
1 valencia orange, peeled
1 c frozen mango chunks
1/2 c greek yogurt
1 c water

In a powerful blender, combine kale, orange, yogurt, frozen mango and water. Blend on the highest speed until smooth and creamy.

1 WW PP.

Mango Honey Sorbet

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It is starting to feel like summer here in California! Nothing says summer like a cold sorbet!! I found this recipe in Fine Cooking – but forgot to add the mint – next time 😉

Ingredients:
Zest from 2 oranges
1/2 c fresh squeeze orange juice
4 c mango
1/2 c honey
2 tsp mint
1/2 tsp kosher salt

Combine all ingredients with 1/2 c water in a blender and purée until smooth.

Using ice cream maker freeze according to manufactures instructions. Transfer to an airtight container and freeze.

Serves 8
3 WW PP per serving