Mango, Chicken and Veg
If you like to wing it when you cook, you'll appreciate this casual (and adaptable) recipe from the inimitable Johanna Bloom. I've given a general list of ingredients, but this is one of those recipes where you can substitute things to your heart's content.
Johanna writes:
Confined to barracks with only store cupboard and freezer stocks to sustain, I fancied something nice, and jelly takes just too long to set.
Dug out a pack of 4 frozen big chicken breasts, fried them in coconut oil and added about 4 heaped tablespoons of turmeric near the end, plus one can of pineapple chunks, juice and all.
I don't mess around, I start off as I mean to continue, with a 9 liter stainless steel pan--you never know how big these things are going to grow, lol. Nothing at all to do with the fact I detest washing up, but one pan even I can manage.
I added half a large can of mango puree. [Note--mango pulp is available in most Indian and Asian markets, but if you can't find it, you can use canned or frozen mango chunks.] Plonk in canned red and white kidney beans, butter beans, peas, baby carrots, corn, whatever you fancy. I found a jar of mushrooms and whacked them in as well. Brought it all up to temperature and simmered for 5 minutes, before tasting and deciding it needed the rest of the mango and a touch of Worcestershire Sauce for the salt and zing.
I thickened it with a paste of cornstarch and cold water, stirred in well.
It would go well with rice or noodles, hot or cold, I just stuffed it down and wiped the bowl with a tortilla wrap. Made 12 pots, which will freeze well.
All the brands of canned mango pulp that I found in the US were very heavy with syrup. So if you're watching your carbs, or just want to cut down on the sugar in your diet, go for the frozen mango chunks. You can mash them up with a fork, or give them a quick whiz in a food processor or blender to get the same consistency as the canned mango pulp.
|
 |
Johanna writes:
Confined to barracks with only store cupboard and freezer stocks to sustain, I fancied something nice, and jelly takes just too long to set.
Dug out a pack of 4 frozen big chicken breasts, fried them in coconut oil and added about 4 heaped tablespoons of turmeric near the end, plus one can of pineapple chunks, juice and all.
I don't mess around, I start off as I mean to continue, with a 9 liter stainless steel pan--you never know how big these things are going to grow, lol. Nothing at all to do with the fact I detest washing up, but one pan even I can manage.
I added half a large can of mango puree. [Note--mango pulp is available in most Indian and Asian markets, but if you can't find it, you can use canned or frozen mango chunks.] Plonk in canned red and white kidney beans, butter beans, peas, baby carrots, corn, whatever you fancy. I found a jar of mushrooms and whacked them in as well. Brought it all up to temperature and simmered for 5 minutes, before tasting and deciding it needed the rest of the mango and a touch of Worcestershire Sauce for the salt and zing.
I thickened it with a paste of cornstarch and cold water, stirred in well.
It would go well with rice or noodles, hot or cold, I just stuffed it down and wiped the bowl with a tortilla wrap. Made 12 pots, which will freeze well.
All the brands of canned mango pulp that I found in the US were very heavy with syrup. So if you're watching your carbs, or just want to cut down on the sugar in your diet, go for the frozen mango chunks. You can mash them up with a fork, or give them a quick whiz in a food processor or blender to get the same consistency as the canned mango pulp.