(Click Mango Curry Chicken for a pdf of this recipe)
Lexi’s Spicy Mango Curry Chicken with Homemade Paneer
- 2 boneless-skinless chicken breasts (about 6-8 ounces each)
- kernels from 1 ear of corn on the cob (or small bag of frozen corn)
- 2 medium sized sweet potatoes, diced, boiled for about 20 minutes and drained
- 1 onion, small diced
- 2 cloves garlic, minced
- 2-3 cups coconut milk
- 1 jalapeno pepper, seeded & sliced
- 1 tsp cumin
- 1 tsp chili powder
- 1 Tbsp mango masala (or just plain curry powder will do!)
- 1 tsp mustard seed
- 1 Tbsp sucanat (or you can use sugar)
- Salt (to taste)
Paneer (Indian Cheese)
- 1 quart whole milk
- 3 Tbsp distilled white vinegar
- 2 Tbsp lemon juice
Over medium heat, sauté onion, garlic, and jalapeno until onion is translucent (about 5 minutes). Add mustard seed and sauté until seeds pop. Add chicken breasts to pan and cover with coconut milk. Stir in remaining seasonings, corn, and sweet potatoes and cook in a 375 degree oven for 20 minutes or until chicken breasts are fully cooked.
Bring milk to a boil-constantly stirring. Add vinegar and the milk will begin to curdle (The curds and whey will separate in this stage). Turn off burner and let sit for 5 minutes.
Line a colander with cheese cloth to drain the curds. Gather corners of cheesecloth and squeeze out remaining liquid. Tie cheesecloth and “press” cheese by hanging it for 30 minutes. (The longer you press it the firmer the cheese) Once firm, cut into cubes and add to finished curry.
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