I love curry and wanted to share this with you…curry has many healing benefits…turmeric is a popular spice used to help reduce inflammation, its an antioxidant, protects the heart in various ways, helpful for arthritis, brain boosting, and may have helpful benefits in fighting diabetes and cancer. Mangoes have impressive amounts of vitamin C, vitamin A, and flavonoids like beta-carotene, alpha-carotene and beta-cryptoxanthin in mangos help provide benefits, such as healthy immune function, normal blood pressure, good vision, and strong bones, plus added protection from lung, mouth, colon, breast and prostate cancers, leukemia … Ginger is a stimulant, great anti-inflammatory, helps nausea, muscle pain, and more…
Use korma paste, turmeric, and black onion seeds as the base for this mild, Indian spice-pot, made creamy with coconut milk.
This is what you will need for this delicious meal…
Ingredients
12 boneless, skinless chicken thighs
2 tsp turmeric
2 tbsp sunflower oil
2 onions, 1 chopped, 1 quartered
2 large ripe mangoes
6 tbsp good-quality korma paste
100 g ginger, roughly chopped
2 tsp ground cumin
1 tbsp black onion seed (kalonji or nigella) * (see below)
400 g can light coconut milk
600 ml chicken stock
Notes
- Include a few coriander sprigs, basmati rice, naan bread, mango chutney, lime pickle and any sides you think would compliment this meal.
- Black onion seed (kalonji or nigella)….
- The rare spice is known by many names….nigella seed, black seed, black onion seed, onion seed, black caraway seed, black cumin, roman coriander, calonji, or kalonji. Despite having various names, the flavor of Charnushka is not similar to onion, cumin, coriander, or caraway seeds.
Method
Toss the chicken thighs with 1 tsp of the turmeric and some salt. Heat the oil in a big frying pan or wide flameproof casserole, and brown the thighs well on both sides. Remove from the pan. Add the chopped onion and cook for 5 mins until softened.
Roughly cut all the flesh from one of the mangoes, scraping as much as you can from the stone. Put into a food processor with the korma paste, ginger and quartered onion. Whizz to a paste, then tip into the pan and gently cook until softened.
Stir in the remaining turmeric, cumin and onion seeds and turn up the heat for a couple of mins. Return the chicken to the pan. Stir in the coconut milk and stock. Bring to a gentle simmer, then cover and cook for 20 mins.
Uncover the pan and cook for another 25-30 mins until the chicken is really tender, adding a few drops of water to keep it saucy.
Slice the remaining mango and stir in to heat through while you shred the chicken with two forks. Season and serve scattered with the coriander, with basmati rice, naan bread, chutney, lime pickle and our sides, if you like.
Enjoy putting this meal together and enjoying it on a slightly cooler night or the next day as leftovers.
Enjoy!
Julie xO
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