On the first day of November, the epidemic was more seriously sealed, and everyone was a little depressed, in urgent need of a splendid and refreshing food "rescue". There's no better dish than mango yogurt chicken curry.
The curry sauce I use is Indian and more intense. The sweetness of the mango, very well neutralized this rich and spicy, the entrance becomes gentle, multi-layered. The chicken thighs marinated with sugar-free yogurt are more tender and smooth, and have undergone the baptism of curry, which is rich and slightly creamy. The best match for curry is hot rice. When the grains of crystal clear rice are wrapped in rich layers of curry, the heart is also tightly wrapped in happiness. Ready to take a break?
Mango yogurt chicken curry
1: Cut 360g of boneless chicken thighs into large pieces.
2: Add a small pot of sliced chicken thighs, add 1 tbsp garlic powder, 1 tbsp red pepper powder, 75g curry paste, and 80g sugar-free yogurt, mix well and marinate for 1 hour.
*If there is no garlic powder, you can replace it with 10g of minced garlic; if there is no red pepper powder, you can also leave it alone, which will slightly affect the color and taste.
3: Add 10ml of cooking oil to a small pot, add half a chopped onion, sauté over low heat to make the aroma, add the marinated chicken thighs and 300ml of water, turn to medium heat and simmer for 10 minutes.
4: Peel and pitt 1 mango and mash it, add to the pot, add 50ml of light cream and stir well.
5: Continue simmering over medium heat for 5 minutes, then turn the heat to thicken and put on a plate.
*I used light cream and mint leaf crumbles here for the final decoration.
Recently, the epidemic has resurfaced
Take good care of yourself
Make something delicious and let your taste buds move freely