Healthy Mango Chicken Curry Recipies?

Hey,

A workmate brought this in for our curry lunch last week :D I like mild curries but am concerned about the fat etc in it.

Anyone have a healthy mild mango chicken curry recipie they could share?

mmmm...

Do you have the original recipe?
You can make some substitions and probably get it down pretty low in fat
olive oil sparingly instead of butter
non-fat yogurt in place of full fat
skinnless chicken breasts
Did it have coconut milk.... that's a little harder, but you can get lower fat varieties and use it in smaller amounts

Curry is really flexible to make. I'm not familiar with that particular recipe, but I'd hazard a guess that it goes something like this

1 small onion chopped fine, minced garlic and ginger to suit your tastes sauteed until the onion is clear and soft
add curry powder to your tastes and fry for a minute or two more
add 1 mango diced and cook until the mango is soft - add water if needed
add chicken breasts (cubed if you want it to cook faster)
When the chicken is cooked you could eat it as is or you could add a bit of yogurt or coconut milk to make it a bit saucier
Adding a little Garam Masala at the end will give it a bit of spiciness without adding much if any heat.

this is a good website. Recipe but I've never made it before:
http://find.myrecipes.com/recipes/re...cipe_id=222431

I like your style of cooking, Eden..making it up.

I actually seldom use coconut cream or yogurt when I cook curried hot (ie. heated) dishes --meat or vegetarian. Or we add a dollop of cold yogurt on top of dish when serving.

to make life simpler I buy a curry paste that comes in resealable container that you can store in fridge for many weeks. No need to buy and grind the chilis, basil, lemongrass or whatever is in the curry. I like green curry the best. Not sure why...

I cook a curry dish maybe...once a month or more. It's not a dominant feature of our home cooking. I actually never tasted curry until my early 20's when I left home (and my mother's southern Cantonese cooking style) and shared a flat with a Malaysian-Chinese roommate. From her, I did learn briefly to use that..well awful solid coconut cream, that you shave off into the cooking pot.

That was...decades ago.


This is the brand of premade curry paste that I use: http://www.namjai.co.uk/
Other brands are oilier. I like this one ...doesn't have that oily taste in the paste. My jar lasts..well for months. It's perfectly good with airtight lid on in fridge.

I was going towards an Indian curry, while the pastes with lemongrass etc. are generall Thai style curries - both are yummy!

Most of my recipes don't use yogurt in the curry and I tend to avoid the coconut milk ones because of the amount of fat. I do have a few that call for putting the yogurt in while cooking - just at the end and just until hot or it can curdle. There's a delicious chicken cashew nut curry I've made that uses yogurt and I think that saag (sort of a curried creamed spinach that can have cheese or meat in it) has yogurt too. For most curry dishes, without yogurt, I like to make a sauce with yogurt, garlic, salt and cumin to put on top - yum!

Thanks ladies!

I was given the ingredients but not the measurements as the gent was remembering it off the top of his head. I think it'll be easy to make. I want to keep it as low fat as possible..

Eden-the cashew nut curry sounds yummy..

Quote:

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Originally Posted by crazycanuck

Eden-the cashew nut curry sounds yummy..

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definitely not low fat though..... but nut fats are good fats right!

CC, i have a great curry chicken salad. It comes from Paula Dean who is a food network goddess of butter. This doesn't contain butter but it contains mayonaisse which is a close second. I use a prepared chicken already cooked from the local grocery deli (it calls for about 3- 3 1/2 #) of chicken, cubed. I usually pull it apart, looks better.
1 cup chopped celery,
2 cups of seedless grapes, halved
slivered almonds to your liking or you could use water chestnuts drained if you don't like almonds.

The dressing is as follows
1 cup of mayonaisse (i use 3/4 cup and like it better-am experimenting using plain yogurt in place of mayo)
1 tbsp. of prepared mango chutney -i usually use a little more
1 tbsp. of lemon juice
1 1/2 tsp of curry powder
salt to taste
it also calls for 1 tsp. of soy sauce, but have never added that

i bought some cranberry chutney to try also. This recipe when you describe it to people are very hesitant about trying it, i took it to work and they just loved it. i love it. served cold of course.

You can buy low fat coconut milk in the ethnic food section of most grocery stores.

Quote:

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Originally Posted by Crankin

You can buy low fat coconut milk in the ethnic food section of most grocery stores.

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Yeah - when I use it, I use the low fat kind - It still has 30% of the recommended daily allowance of saturated fat in each serving!

I LOVE thai red curry but I would LOVe to find a way to make it half decent without any coconut milk. Has anyone played around with strained plain yogurt or maybe even low fat sour cream?

Maybe use coconut water (its fat free!) mixed with some fat free sour cream for body? I think sour cream is actually a bit more neutral than yogurt. You would have to wait until the very end to add it though - I think sour cream (or yogurt) will curdle if you boil it.

if you substitute veg oil for butter -- I would use safflower oil or something similar instead of olive oil. I know it's not quite as good for you, but the flavor (or lack thereof) is more compatible with curry I think.

Lots of yummy lower fat curries can be made with tomato-based sauces (canned crushed tomatoes or canned whole plum tomatoes work well).

Indian food is my favorite favorite cuisine. I end up eating too much though because it's so yummy.

Hey what was the ing right off the top of he's head? I want to know. I make curry chicken all the time (with light coconut milk). I love mango, I love curry and I love chicken. But never had mango in my curry chicken. I have had it on Naan bread but that's chutney. So tell me what the ing are please.....

Look! An obsolutely scrumptious looking mango catsup recipe. :D

http://cococooks.blogspot.com/2008/0...hupcatsup.html

You guys are making me hungry. I haven't made curry in years. Wonder if my recipe box is unpacked yet.

Brandi..i threw away the post it note that had the ingredients listed on it..