Curry Fried Rice with Mango & Pineapple

Last week, I bought a little container of mango powder at a spice store here in Amsterdam. It’s called De Volkskruidentuin, if you ever want to go there. I’ve been wanting to use it since, but I wasn’t sure on what yet. And then I remembered one of the dishes we ate quite often while we were in Thailand. Both Pieter and I loved the curry fried rice serve in a pineapple boat. So I thought of making my own version. If you can’t find the mango powder, don’t worry. This dish still has plenty of flavor from all the other spices. I made the coconut rice the night before, so keep that in mind if you have the time.

This dish serves 2 as a main course and 4 as a side dish.

Ingredients:

For the coconut rice:

1 ½ cup of rice

1 ½ cup of coconut milk

1 ½ cup of boiling water

Pinch of salt

For the fried rice:

3 tablespoons of vegetable oil

1 tablespoon of finely chopped ginger

1 cup of cashew nuts, coarsely chopped

1 large sweet pepper, finely chopped (you can also use a bell pepper instead)

½ a teaspoon of onion powder

½ a teaspoon of garlic powder

1 teaspoon of hot curry powder

1 teaspoon of mango powder (optional)

1 teaspoon of lemongrass powder

1 teaspoon of kaffir lime leaf powder

1 tablespoon of Thai shrimp chili paste

1 teaspoon of salt

1 cup of fresh pineapple, finely chopped (reserved from the pineapple for serving)

1/3 cup of raisins

1 tablespoon of brown sugar

1 teaspoon of fish sauce

Juice of half a lime

3 tablespoons of chopped coriander

Extras:

1 whole pineapple

1 tablespoon of freshly chopped Thai basil (optional)

Chopped coriander for serving

Lime wedges for serving

 

It is better to make the rice the night before if you can. Place the rice, coconut milk, water and salt in a medium pot over the lowest heat. Give it a good stir and cover it. Let it cook for about 15 minutes. Then let it sit covered for 15 minutes. Then remove the lid and allow the rice to cool down. Once cold, keep it in the fridge until ready to use.

To prepare the pineapple boats, slice the pineapple in half lengthwise. Remove the flesh with a spoon and discard of the core. Save half of the flesh for the stir fry. I ate the remaining pineapple while I was cooking. I just can’t resist it, it’s one of my favorite fruits and this one was so sweet.

Place all of the ingredients for the fried rice in a large pan except for the coconut rice, lime juice and coriander. Cook for about 5 minutes on medium heat, while stirring. Then add the lime juice, cold coconut rice and chopped coriander. Stir-fry for about 2 minutes till everything is mixed together.

Serve the fried rice on the prepared pineapple boats. Add some chopped coriander and Thai basil. Serve with a wedge of lime and enjoy!

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Baked Buttermilk & Curry Chicken Wings with Coconut Rice and Mango Chutney

curry-wings

I’ve been into curry lately and wanted to try a new wings recipe. I marinated the chicken wings overnight in a mixture of buttermilk, curry and spices. I then baked them for 1 hour. The result is super tender and flavorsome wings which are complemented very well with the coconut rice and the mango chutney. The wings themselves are not really spice but you can always adjust the heat to your liking. If you prefer, you can also use chicken legs or thighs instead.

This recipe serves 3.

Ingredients:

For the chicken wings:

1,2 kilos of chicken wings

1 litter of buttermilk

2 tablespoons of curry powder

1 teaspoon of cumin

1 tablespoon of garlic powder

1 tablespoon of onion powder

1 teaspoon of salt

1 teaspoon of paprika powder

1 ½ tablespoon of sugar

1 teaspoon of mustard powder

1 ½ teaspoon of cayenne

For the mango chutney:

250gr of diced mango (I used frozen mango, but you can also use fresh mango)

1 medium white onion, finely chopped

1 tablespoon of minced ginger

1 bird’s eye chili, chopped

¼ cup of apple cider vinegar

¼ cup white vinegar

¼ cup of sugar

½ cups of water

Pinch of salt

For the coconut rice:

1 ½ cup of rice

1 ½ cup of coconut milk

1 ½ cup of boiling water

Pinch of salt

Extras:

1 bunch of fresh coriander

Sliced chili (optional)

 

Make the marinade the night before. Place the buttermilk in a large bowl. Whisk in the rest of the spices and then add the chicken wings. Make sure the wings are covered in the marinade. Cover with plastic film and let it sit in the fridge overnight.

The next day, preheat your oven to 180C/350F. Once your oven is hot, line your baking tray with parchment paper. Arrange the wings in a single layer over the prepared baking tray. Sprinkle some salt over them. Bake them for 1 hour.

In the meanwhile, start making the mango chutney. Place all of the ingredients in a pot over medium-low heat. Let it cook for about 18 minutes, stirring from time to time until it has a chutney consistency. Then transfer it to a bowl and allow it to cool down.

To make the rice, place the rice, coconut milk, water and salt in a medium pot over the lowest heat. Give it a good stir and cover it. Let it cook for about 15 minutes. Then let it sit covered until you are ready to serve.

Serve the wings over a bed of coconut rice. Then add some of the mango chutney, some fresh coriander and sliced chili. Enjoy!

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