• Home

In BIR's (British Indian Restaurants) this is a very mild, creamy curry with a fruit addition. This offering is adapted from a curry of Malaysian origin and uses Mango Pulp for a delicious fruity flavour. If a more creamy version is prefered, a little cream or more yogurt can be added.

Preparation

• Grate the creamed coconut block.

Cooking

1. Heat the oil in a wok or heavy pan and cook the c41 malayan spice mix and chilli powder for ½ min, adding some c41 base sauce if needed to prevent drying and burning.
2. Add 80 ml of c41 base sauce and cook, stirring regularly, for 2 min, adding c41 base sauce as needed to prevent drying.
3. Add the chicken, salt, and 80 ml of c41 base sauce and cook, stirring regularly, for 3 to 4 min, gradually adding c41 base sauce and cooking until the sauce consistency is dryish (not all the sauce need be used).
4. Reduce the heat and stir in the coconut and optionally the mango slices and cook for 1 min.
5. Stir in the yogurt and cook for 1 min.
6. Turn the heat to low, stir in the mango pulp, heat through and serve immediately.

Serving

1. Serve with rice and optionally garnish with a little freshly chopped coriander.

Notes

Pineapple chunks can be used instead of mango pulp, but use the mango if at all possible.
The (sweetened) Mango Pulp (NATCO brand) can be purchased from ASDA at £1.19 for a 450 gm tin (at time of writing) and any unused Mango Pulp can be frozen in suitable quantities for future use. This is a delicious full flavoured product.
The Mango Slices can be purchased from ASDA at 44p for a 255 gm tin (at time of writing). These have far less flavour than the mango pulp but add a textural difference but are not essential to this recipe.

---

I'd love to know if you enjoyed this so please email admin@cook4one.co.uk – also feel free to ask for help.

The preparation stage
Enlarge image

The finished meal


Creamed Coconut
Enlarge image

Mango Pulp    Mango Slices
Enlarge image  Enlarge image