Here’s yet another throwback to Simple by Diana Henry. We’ve been making a STACK of the recipes from Made in India over the last couple months (and yet I’ve still only posted about the book once!), but I just had to try this Mango Chicken Curry recipe from Simple because it’s one of my favorite Indian curries.
It was super easy to throw together as all the recipes from this book have been. You cook some chicken thighs in butter and oil then set them aside while you make the sauce – by cooking onions and garlic, adding chopped tomatoes, curry paste, ginger and stock then boiling to reduce the sauce by half. Then you add coconut cream, brown sugar and return the chicken to the pan for another 15 minutes. You add the mango at the last minute so it doesn’t overcook and then finish it with some cream and some lemon or lime juice. We served it with basmati rice and naan and topped it with some fresh coriander.
Sadly, I was disappointed with the end result. The mango flavour was just too muted. It was a really nice curry, but it wasn’t really what I wanted. I’m tempted to try it again since we still have a stack of the Patak’s vindaloo curry paste we bought especially for this recipe and adding extra mango or maybe even some mango nectar in addition to the stock. I’m determined to perfect this favourite meal!
This is another throwback from Simple by Diana Henry that fits firmly into that “brinner” category – ie breakfast for dinner. We made this last month when one of our big boys was away on camp as it serves 2 and we simply doubled it so it would feed the remaining 5 of us. It would’ve been tripled had he been here, but given he’s not too fond of eggs I’m not sure he would’ve eaten it.
It’s a basic risotto making process: heat up some stock in a saucepan and in a skillet melt some butter and cook the bacon and onion. Then toast off the arborio rice until it’s translucent and start incorporating the stock a ladle at a time until the liquid absorbs. Season with salt and pepper and add some parsley and parmesan. And serve with poached eggs on top. No wonder it’s in a book called “Simple”. This barely seems like a recipe!
This is a super comforting mid week meal and it’s rather easy to upscale. It is definitely a recipe I’ll return to when we have bacon that needs to be used up!
Throwback to April 2017, when the Food52 Cookbook Club was going through Diana Henry’s book Simple. “Effortless food, big flavours” promised on the cover, and wouldn’t you know she delivers! I’d been wanting to try this fancified mushrooms on toast for a while, but given we have a big family and young kids, it’s not all that conducive as a midweek meal, even though I can imagine that when the kids are no longer at home, this is the sort of cooking we’ll do all the time. But one of the big boys is away on camp at the moment, so it seemed much more doable, even though I still had to double the recipe!
The brioche that the mushrooms are sitting on top of is my first attempt at making brioche (I will blog about this next week) and while I used the wrong size pan so it isn’t as tall as I’d like, it was still absolutely delicious and worked perfectly for this dish.
The mushrooms themselves are a 500g packet of sliced button mushrooms and 30g of dried shiitakes that have soaked in boiling water while the fresh mushrooms were cooked in a frypan. Then you add the rehydrated mushrooms in their liquid, cook it off, then add some dry sherry and salt and pepper, and then finish with cream. I seriously didn’t even need a chopping board and knife to make this dish!
I had to go to a workshop at my daughter’s school just as I’d finished cooking dinner, so quickly took a couple bites and saved the rest for after. It wasn’t long after I left that Aaron was texting me “OMG this is so BEAUTIFUL!!!” and he isn’t wrong. This dish is fabulous and I will definitely be making this again!
I do have a few more recipes from this book on my radar to try so I’m sure you’ll be seeing more TBT posts about them in the future.