Sweet mango and spicy curry combine for an unforgettable chicken dish. Serve over steamed fragrant basmati rice. Makes eight servings.
2 grams kief or finely ground dry hash
3/4 cup whole milk plain yogurt
2 tablespoons canola or vegetable oil
1 1/2 teaspoon fenugreek seeds
2 tablespoons grated ginger
1 serrano chile, cored, seeded and finely minced, (to taste)
2 medium onions, diced
3 tablespoons minced garlic
1 tablespoon ground cumin
1 tablespoon ground coriander
2 teaspoons ground turmeric
1 teaspoon ground cardamom
3/4 teaspoon Spanish smoked paprika
2 teaspoons salt
1 teaspoon pepper
4 pounds boneless skinless chicken breasts, cut into small cubes
2 cups diced peeled mangoes (2 large mangoes)
Steamed rice for serving
Sprinkle kief or finely ground dry hash into yogurt and stir until well blended. Set aside. Heat a large nonstick skillet or wok over medium heat. Add oil, fenugreek seeds, ginger and chile and cook, stirring, for about two minutes. Increase heat to medium-high and add onions and garlic and cook until starting to brown, about four minutes. Add cumin, coriander, turmeric, cardamom, paprika, salt and pepper and cook for about 15 seconds. Add the chicken and cook, stirring occasionally, until almost done, about eight minutes. Stir in yogurt/cannabis mixture and cook for another two minutes. Stir in diced mangoes and cook for another 30 seconds. Serve over steamed rice.
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