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Birthday dinner
Published: 5/19/2008 11:29 AM
Last Modified: 5/19/2008 11:29 AM

We celebrated my mother's birthday with a fun birthday dinner this weekend. She wanted something different, so that's what we did.

Here's the menu:
Spring Rolls
Mango Chicken Curry
Coconut Rice
Chocolate Eclair Dessert

Yes, I know the chocolate eclair doesn't fit the menu, but it was very good.

I had never made spring rolls and assumed it would be a disaster. But they were really easy to make, though my folding technique could use some work. They weren't very pretty, but tasted great.

I'll post the Chocolate Eclair Dessert later. It's so simple to make, but real bakers and French cooking connoiseurs will probably hate it.

Here's the recipe for the Mango Chicken Curry. I adapted it from the Simply Recipes site.

Mango Chicken Curry Recipe
Serves 4
3 tablespoons (or more) of vegetable oil
1 large onion, chopped (1 1/2 to 2 cups)
1/2 red bell pepper, chopped
2 garlic cloves, minced
2 tablespoons fresh minced ginger
2 tablespoons yellow curry powder
1/2 teaspoon ground cumin
2 mangos, peeled and diced
2 tablespoons cider vinegar or white vinegar
1 1/4 cup water
1 1/4 pounds skinless boneless chicken thighs or breasts, cut into 1-inch pieces
1/2 cup coconut cream
Salt and pepper
Cilantro for garnish
1 Heat 2 tablespoons oil in a large sauté pan over medium heat. Add onions and cook, stirring occasionally, until soft, about 5 minutes. Add the red bell pepper and another tablespoon of oil, cook for a couple more minutes. Add the curry powder and cumin, cook for a few more minutes. The spices will absorb some of the oil, so if anything begins to stick too much to the bottom of the pan, add a little more oil to the pan. Add the ginger and garlic, cook for one minute more.

2 Add the vinegar, water, and a 1/2 of the chopped mango to the pan. Increase the heat and bring to a boil, then lower the heat to maintain a low simmer for about 15 minutes, stirring occasionally. Remove pan from heat. Scoop the sauce into a blender. Purée the sauce, pulsing until smooth. Return the sauce to the pan.

3 Add chicken pieces to the pan. Return to a low simmer. Cover the pan and let cook for 8 to 10 minutes. Chicken should be just cooked through. Use a knife to cut open the largest piece to check.

4 Add remaining mango pieces to the pan. Stir in the coconut cream. Let cook at a very low temperature for another minute or two, uncovered. Do not let boil! Or the cream may curdle. Adjust seasonings. If a little too sweet, add a little more vinegar. If not sweet enough, you can add a dash of sugar. Add salt and pepper to taste.

Serve over rice. Garnish with cilantro.



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Taste

Food Writer Nicole Marshall Middleton joined the Tulsa World in May 1993 after graduating from Oklahoma State University. She has covered crime, city government and general assignment beats during that time - but mostly crime. But when she isn’t at work, Nicole is a devoted food hobbyist. She enjoys meal planning and cooking with her husband, Steve, every day of the week and on holidays it’s a family affair. When the opportunity to become the food writer at the Tulsa World presented itself in the summer of 2011, Nicole jumped at it. She is excited to explore a new side of Tulsa and make the transition from crime to cuisine. .

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