Buttermilk Mango Curry Recipes

Steps:

• For the mango honey glaze: Heat the oil in a large high-sided saute pan over medium-high heat. Add the garlic and onions cook until soft, about 4 minutes. Add the mangoes and cook until soft and juicy, stirring occasionally. Add the wine, orange and pineapple juices, 3 tablespoons honey and the chile de arbol and cook, stirring occasionally, about 3 minutes.
• Transfer to a blender and carefully blend until smooth, about 2 minutes. Strain into a bowl, season with salt and pepper and more honey if needed. The mixture should be a thick puree. If too thick, thin with a touch of water. Let cool to room temperature before serving.
• For the chicken: Whisk together the buttermilk, chile powders, coriander, granulated garlic, onion powder, paprika and cinnamon in a large baking dish. Add the chicken and turn to coat. Cover and refrigerate for at least 4 hours and up to 24 hours, turning a few times.
• Remove the chicken from the marinade and pat dry. Place the chicken on a baking rack set over a baking sheet, return to the refrigerator and let sit, uncovered, for at least 1 hour and up to 4 hours.
• Remove the chicken from the refrigerator 30 minutes before grilling. Heat the grill for indirect grilling.
• Brush the chicken on both sides with the oil and sprinkle with salt and pepper. Place on the grill directly over the heat and cook until golden brown, about 5 minutes. Flip the chicken over and continue grilling until the bottom is golden brown. Move to the cooler side of the grill, close the cover and continue grilling until cooked through, about 15 minutes longer. During the last few minutes, brush with some of the mango honey glaze. Remove to a platter and drizzle with more of the glaze.

Steps:

• In a blender, combine the coconut, cumin, 1/4 teaspoon cayenne, 1/8 teaspoon turmeric and 1/2 cup of water. Blend to a paste.
• Peel, seed and cut mango into 1/2-inch cubes (about 1 cup). In a saucepan, combine the mango, green chilies, remaining cayenne and turmeric, salt and 1 cup water. Simmer until the mango is soft.
• Add the coconut paste and buttermilk and stir over medium heat; do not let it boil. When the mixture is hot, remove it from the heat.
• In a small pan, heat the oil over medium-high heat. Add the mustard seeds and cover. After the seeds begin popping, add the fenugreek and chili. When the fenugreek is toasted, toss in the curry leaves, then pour this into the buttermilk mixture. Serve warm over rice.