It’s very humid today, Dear Reader, I’m feeing better, but the heat is still extreme, we’re really not suited to these temperatures. Still, even though I had to shovel this into myself, I do have a recipe, that on any other day would’ve been savoured, but with the rising heat it was a race between my eating the curry or passing out into it. It was close. So, we’ve done basil in various ways, mango too, we recently had both in a cold sauce so naturally I had to look at developing a hot combination. This is mixture of various recipes here, search either basil or mango and you’ll find them. Jack is too hot to hyperlink, which sounds like a terrible autobiography title. So, let’s try to do the food blogger thing that I do do..do?
So, today I’m using a mixture of Blue Spice and Red Rubin, very strong aniseed overtones, they contrast well with the mango, bringing the sweetness out more along with the salt. The curry’s preparation is very simple, the spices are basic, but warming, I wanted the sweetness of the mango to be the sole sweet element. I read this at times, Dear Reader and hope it never comes off as pretentious or ostentatious, but having an actual description of what you’ll be eating is a great indication of whether it’s worth trying and knowing why ingredients are chosen can help you understand them and use them yourself in various ways. I use a pan because this needs reducing, I made a double batch above, I froze the second for a very hot day when I’ll need a quick dinner. The mango and the fatty coconut cream add a richness and thickness, which are pretty similar and why most commercial products love those gums. We don’t need them, Dear Reader, we have real richness.
Eating it is very similarly textured to a spinach curry as there’s so much basil you have to notice it there’s going to be a lot of different flavours depending on your basil and how fresh it is. I like the aniseed flavoured herbs mingling with the garam masala. They compliment each other really well, the mango is very prominent too, which I enjoy, it must be in season right now because the mangoes in the shops are very sweet, ripening much too fast though. So, there we go, Dear Reader, the basil harvest was well worth the effort, the last of the blue spice will be added to cold brew teas, which I think are helping with my hay fever/histamines. If not they’re doing no harm and the worms are still alive thanks to the moisture in the tea leaves, at least one is, I hope others are too! Until later, Dear Reader.
1 Chicken Breast, Chopped
100g Fresh Mango, Chopped
160ml Coconut Cream
15g Basil, Roughly Chopped
1/2 Yellow Onion, Chopped
2 Cloves Garlic, Diced
1/2 Tbsp Grated Ginger
1 Tbsp Olive Oil
1 Tsp Garam Masala
1/4 Tsp Turmeric
1/4 Tsp Sea Salt
1. Blend Mango, Coconut Cream, Garam Masala, Tumeric and Sea Salt until smooth. Set aside.
2. In a frying-pan fry Onions, Garlic and Ginger in Olive Oil under Onions are tender, about 10 minutes.
3. Add Sauce, loosen with a little water if necessary, to pan and bring to a gentle simmer, do not boil. Add Chicken and cook for 10-15 minutes.
4. Add in basil and stir to combine, cook for a further 10 minutes.