Curry Night! Mango Chicken with Nadia Lim’s flatbreads
Thanks to the groceries arriving, we had all the ingredients for the Mango Chicken Curry recipe that I found. When we get Indian Takeaways, this is my current favourite, and I had high hopes for recreating the dish.
To go with it, along with plain basmati rice, I made the flatbreads from Nadia Lim’s current TV show (Comfort Cooking).
The curry can be found here: https://www.simplyrecipes.com/recipes/mango_chicken_curry/
I didn’t have fresh mango, but I had a bag of frozen organic mango chunks, and they worked just fine.
And this is the recipe for the flatbreads: https://www.tvnz.co.nz/shows/nadias-comfort-kitchen/recipes/flatbreads. It’s also shown below 😊
The curry was prepared more like a Malaysian curry than an Indian one, with the spice and coconut milk cooked slowly at first, and then blended to a thick sauce, before adding the raw chicken.
It was quite delicious. We agreed that next time I make it, there’ll be a couple of minor tweaks for our taste. I won’t add the cider vinegar, as the overall taste was a little sour, and I’ll add all the mango to the first part of the recipe, rather than adding some right at the end, and cook it for longer. This will give more time for the chicken to absorb the mango flavour. I’ll also omit the raisins.
The flatbreads were delicious, and a definite hit with my boys. They were fun to make, and easy to prepare. Despite them not having any yeast, they still required 5 minutes of kneading, and then a 15-minute resting period, before rolling out the balls of dough.
The most time-consuming part was cooking them individually, but cooking all six only took around 20 minutes in total, in my cast-iron skillet. Adding a light smear of freshly made herb & garlic butter elevated them from amazing to fantastic. I’ll definitely make them again.
New Zealand is under Lockdown for at least four weeks. This blog intends to avoid the bad news about rising numbers of victims. It focuses instead on food, and the challenges of cooking fresh meals every day – with the ingredients from my larder. A much nicer message 😊
Nadia Lim’s Flatbreads
These flatbreads are quick and easy to make, and use no yeast. Turn them into a version of garlic butter naan, a middle eastern wrap, or even a (non-traditional) pizza base. Any leftovers can be cut up into triangles and toasted to make pita chips too.
MAKES: 4-6 FLATBREADS
Prep time: 10 minutes (+ at least 15 minutes to rest dough)
Cook time: 20 minutes
2 cups self-raising flour (or plain flour with 2 ½ teaspoons baking powder added)
¾ cup milk (of any kind), or plain yoghurt or water
1 ½ tablespoons olive oil (or any oil)
¼ teaspoon salt
- Place flour, milk, oil and salt in a bowl and mix to combine.
- Knead on a lightly floured surface for 5 minutes or until dough is smooth and elastic. Divide into four or six portions, and leave on the bench to rest for at least 15 minutes (this helps to relax the gluten).
- Heat a large, heavy-bottomed skillet or fry pan on medium heat. Roll each piece of dough out into a roughly 25cm circle and lightly brush with a little oil. Place in hot pan and cook for about 2 minutes each side or until puffed and golden. Repeat with remaining dough. Serve hot.
Tips & Substitutions
o The dough needs at least 15 minutes to rest (to relax the gluten), however you can leave it for up to several hours on the bench, or even overnight (if leaving overnight, just make sure you wrap it up tightly in clingfilm to avoid a skin forming on the outside)
o Gluten-free flour can be used to make gluten-free flatbreads, however use milk or yoghurt (not water) to add protein to help with keeping the bread togethe
o High grade flour (with baking powder added) works fine too
o Whilst the flatbreads are best eaten freshly cooked, you can reheat them in the oven, wrapped up in tinfoil to stop them drying out
o If you don’t have a pastry brush (for brushing flatbreads with oil), just drizzle each flatbread with a little oil before placing in hot pan