Friday, February 22, 2008

Eat For A Week, Episode 10: Curry Potatoes with Chicken, Mango and Avocado Salad

My secret ingredients this time were a can of sliced mangos in light syrup and a bottle of orange muscat champaign vinegar. I decided to use them to create a salad to accompany curry potatoes with chicken. My grocery bill for this one was about $15.

The curry potato recipe that I worked form came from my friend Federico. When he showed us how to make it, the chicken wasn't part of it. I decided to add it for some protein.



5 lbs potatoes (washed, peeled & chopped into 1" chunks) *
1 C fresh parsley, chopped
1 yellow onion, chopped
8 cloves garlic, chopped (reserve 2 cloves for chicken)
1 habanero pepper, chopped finely **
1 shallot, chopped ***
1 lb chicken meat, cut into large chunks
1 can chick peas (drained, reserve liquid)
vegetable oil
3-4 Tbsp yellow curry powder
salt & pepper to taste


1 bag baby lettuce
1 can sliced mangoes (reserve liquid)
1 can baby corn, drained
2 avocadoes, chopped
~2 oz. slivered almonds


1/3 Cup orange muscat champaign vinegar
1/3 Cup liquid from canned mangoes
1 Tbsp hot dijon mustard


1 large pot (8 qts should be sufficient)
1 skillet
1 large bowl (for salad)
1 smaller bowl (for dressing)



Heat large pot over medium heat. When hot, add oil to coat the bottom of the pot. Once the oil is hot, add garlic and habanero. Allow to cook, stirring for a couple of minutes, then add the onions and parsley. Stir occasionaly until the onions are slightly browned.

Mix curry powder with 13/-1/2 Cup hot water to form a loose paste. Add this to the pot along with the liquid from the chick peas and stir to mix well. Add potatoes and stir to coat. Add water to cover and let cook for 10 minutes WITHOUT STIRRING. Add chick peas, season with salt and pepper, and stir gently.

Heat the skillet over medium heat with a couple tablespoons of oil in it. When hot, add shallot and reserved garlic. When translucent, add chicken. Brown the chicken on all sides, then add it to the big pot of curry.

Allow to simmer 45 minutes to an hour, stirring occasionally. You may want to partially cover the pot since as the mixture reduces, it can bubble and spit creating both a mess and a slightly hazardous burn possibility.


In a large bowl, gently mix together the lettuce, mango, avocado, baby corn & almonds. (You'll want to be careful since the avocado and mango are delicate.)

In a smaller bowl, whisk together the vinegar, mango syrup & mustard. Done. Keep separate from the salad until ready to serve to avoid the acids wilting the greens.


If you don't want to mess with the curry dish, the salad itself would make a great meal. Maybe just cook up some chicken with garlic and shallots (or onions) to top the salad. Or just leave the meat out all together.

Music was "Exploration No. 1" by The Hybiscus Journals.

* I used red potatoes this time, which don't require peeling.
** Be sure to wash your hands very well after handling the pepper. Its oils will burn if you happen to touch any sensitive areas. If you like things really spicy, leave in the seeds and ribs.
*** If your budget doesn't allow for shallots - they can be pricey - just reserve some of the onion for this step.


Kali said...

yay! that one was fun...! first episode of eat for a week to have a side dish.

Gordon Edward said...

Looking pretty good there. To be honest I haven't eaten anything that looks like that. >.> No local store serves it up.

thorn said...

Thanks, Gordon. Yeah, it's not typical of most curry dishes that I've encountered. Really, it's much closer to the filling you get inside roti in Trinidad. Which makes sense since I learned the starter recipe from a Trinidadian. (Think of roti as a curry burrito, but the wrap has a stretchier texture than a tortilla.)

Sunny said...

This sounds yummy, as usual! My favorite part... the soundtrack!

katty said...

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