Even better the next day

Alright, so curry maybe at the top of list when it comes to British consumers. But, I’ve not heard many folks consuming the vibrancy of a ‘Mango Curry’. It is a delightful dish, simply with a combination of Quorn style chicken pieces with mushroom and leek. Served with basmati rice and pitta bread. Garnished with a wedge of lime and fresh coriander.

Curries always taste even better the next day, since the spices have had a considerable amount of time to infuse and enhance their flavours. As seen in the above picture, the sauce itself thickens and tastes even more delightful.

Serves 4 Curry Portions

Ingredients

  • 300g x Quorn chicken pieces
  • 300g x basmati rice
  • 1 x medium onion
  • 2 x garlic cloves
  • 1 thumb sized piece of leek
  • 2 x large button mushrooms
  • 1 x large mango

Spices:

  • 1 tsp x ground turmeric powder
  • 1 tsp x ground cumin
  • 1 tsp x ground ginger
  • 1 tsp x mild curry powder
  • 400ml/ 1 x tin of coconut milk

Sides:

  • 4 x pitta bread

Garnishes:

  • Lime wedges
  • Fresh coriander

Method

  1. Preheat two hobs to a medium/high heat. Place the kettle onto boil.
  2. Grab a medium sized saucepan, drizzle olive oil inside. Place onto the heated hob.
  3. Lightly fry the Quorn pieces from frozen, until slightly golden brown in colour. Remove and place onto a plate. Keep the pan.
  4. Add the rice to a pan/saucepan (video illustrates 2 x portions weighing at 150g, saving the curry sauce for another time). Place onto the heated hob, pour in the boiling hot water. Allow to cook for 10-12minutes or follow the packet instructions.
  5. Peel and dice the onion. Peel the garlic cloves, crush and thinly slice. Thinly slice the leek.
  6. Grab the same pan, drizzle olive oil inside and allow to heat. Place the onion, garlic and spices into the pan. Stir and cook for around 3-4minutes.
  7. Add the leeks and mushrooms to the pan. Pour over the coconut milk and swill the tin out with around and inch of water. Season and allow the sauce to reduce.
  8. Peel and dice the mango. Add to the pan and stir.
  9. Toast the pitta bread and slice in half diagonally.
  10. Serve the rice, a ladle of curry sauce onto a plate. Sided with the pitta bread. Garnish with a wedge of lime and fresh coriander.