My Thursday morning joy is to announce the winners of the Shauna Niequist Cold Tangerines giveaway I hosted on Monday:
Sarah from Emerging Mummy
Joy from Simply Joy
Mrs. Montoya from Montoya Family
Shaun from Life in the Ferry (I don’t have a blog or an email address for you so get in touch with me!!)
If you can email me your mailing addresses at sarah at markleytech dot com I will be sure and mail those out to you as soon as I can.
For the rest of you, Shauna’s recipe for Chicken Curry with Mangoes (which, I might add, is the FIRST EVERY RECIPE I’ve posted on this blog). So, in essence, you are all winners.
CHICKEN CURRY WITH COCONUT, BASIL AND MANGOES
“From The $50 Dollar Dinner Party by Sally Sampson. I love this recipe and make it a lot for dinner parties – I double the recipe for 10 – 12 people, and serve it with a salad, pita bread, mojitos, and coconut and chocolate sorbets for desert…and then we are glad for leftovers because I think it might even be better the next day…
1/4 cup flour
2 TBSP curry powder
1 tsp Kosher salt
1/4 tsp cayenne pepper
TOSS 2 1/2 – 3 LBS boneless, skinless chicken breasts cut into small pieces into the above mixture.
In 1-2 TBSP Olive oil, ON MEDIUM HIGH HEAT, COOK CHICKEN UNTIL BROWNED, ABOUT 5 MINUTES ON EACH SIDE.
In 1-2 TBSP Olive oil, COOK UNTIL ONION IS GOLDEN, ABOUT 4 MINUTES.
2 garlic cloves, chopped
1 red onion, chopped
1 TBSP fresh ginger, chopped
1 red bell pepper, chopped
ADD CHICKEN, LOWER HEAT
Add 4 – 4 1/2 cups chicken broth
COOK UNTIL CHICKEN IS TENDER AND BROTH IS REDUCED BY 1/4.
ADD AND SIMMER UNTIL HEATED THROUGH
1/4 cups currants or raisins
2 roma tomates, diced
1 mango, pitted and diced
OFF HEAT, ADD
1 TBSP fresh lime juice
3 TBSP fresh cilantro, chopped
3 TBSP fresh basil, chopped
3 TBSP shredded coconut
SERVE WITH WHITE RICE