For Tony by request - something easy :)

My Boss Tony asked me the other day to make something on my blog that he could make. So here it is, Peach & Mango Chicken Curry with Coconut Rice and Cooling Yogurt. You can make this Tony, it's easy and you can make it as hot as you want.

This is David's favourite curry that I make and we like it hot. You can see all the beads of sweat come off his forehead as he is eating it. Looks like he has been in a Sauna. Just the way he likes it. This really is a very simple curry, you can adjust the heat and I will tell you how to in the recipe.

My kids love it :)

Ingredients

1. 1 Kilo of Chicken Thigh Fillets, sliced (don't be tempted to use chicken breast, it's not the same)


2. 410 gram tin of Peaches, in syrup (reserve syrup)


3. 410 gram tin of sliced Mangoes, in syrup (reserve syrup)


4. 2 x large red onions, sliced thickly into half moons


5. 2 x large cloves of Garlic, chopped


6. 400ml tin of Coconut Cream


7. 2 tablespoons of Curry Powder


8. A knob of Butter


9. A splash of Peanut Oil, or Olive Oil

Once all of your ingredients are handy and set to go, this really only takes 15 minutes to cook. I put my rice on first. We have a rice cooker and it is fabulous. They are not very expensive and they make rice perfectly every time and it is easy. The only change I make to my rice when cooking it is to add a generous amount of either shredded coconut or flaked coconut. Don't use dessicated, trust me. If you make your rice in a saucepan using the absorption method you do exactly the same thing, just add the coconut before you start cooking it.

Now for the curry. Start by using a large heavy based saucepan, chuck in a good splash of oil and your onions and give them a fry for 2 minutes or so, then add your garlic and fry for another minute. Then add your chicken with your knob of butter and brown. Once the chicken has browned, add your curry powder. (if you don't want the curry to be to hot, just add a tablespoon and a half) Stir the curry powder in well. Then just add your reserved syrup, peaches, mangoes and coconut cream. Bring to the boil and allow to simmer uncovered for 10 to 15 minutes, stirring occasionally. The sauce will thicken up, as in the photos above. Once your rice is cooked give it a good stir through before you serve. The coconut likes to float to the top during the cooking process.

We serve with Papadums which I just fry very quickly in a fry pan filled half way with canola oil. For the yogurt to dollop on top, just mix lemon juice to taste with Greek Yogurt. I also like to serve mine with a bowl of fresh chopped hot red chillies. I told you, we like it hot!

So Tony I hope this is easy enough for you and I am sure you are going to love it. Enjoy your move to Melbourne and I will miss you very much :(