Fairtrade Fortnight this year is Monday 27 February to Sunday 12 March. The Fairtrade Foundation define Fairtrade as being about “better prices, decent working conditions and fair terms of trade for farmers and workers”.
I was inspired to make a dish to highlight mango which I wouldn’t necessarily consider as savoury or Fairtrade. I looked up a couple of recipes and then made this up. I’m so proud of it, it was delicious! Sweet, spicy and hot, just what I like! The sprig of coriander at the end really brings the dish to life.
This curry is free from dairy, soy, wheat, gluten and eggs.
- 1 tbsp vegetable oil
- 1 onion chopped
- 2 cloves garlic, crushed
- A thumb of ginger chopped
- 1 red pepper
- 1.5 tsp turmeric
- 1 tsp cumin
- 1/2 tsp chilli powder
- 2 tsps Fairtrade curry powder
- 1/2 tsp black pepper
- a glug of Fairtrade white wine (approx 2 tbsp)
- 1/2-1kg chicken – I used thighs
- 1 can Fairtrade coconut milk – I used full fat
- 2 Fairtrade mangoes, chopped into chunks
- 1 stock cube
- warm the vegetable oil to a high heat in a large heavy bottomed pan then brown the chicken for a couple of minutes each side, it’s easier to do this in batches. Set aside on a plate when done.
- Turn down the hob temperature then add the chopped onion to the pan, fry until translucent then add the ginger and garlic, fry for another couple of minutes.
- Add the spices and mix until combined and warm through. Before they start to catch on the bottom add a good glug of white wine and stir. Let this cook for 5 minutes until it stops smelling vinegary.
- Add the tin of coconut milk and allow to melt in. Then add the mango, chicken and stock cube.
- Bring to the boil and simmer for 30 minutes.
- Serve with basmati rice and garnish with coriander.
Keep your eyes peeled for my next Fairtrade blog post which is going to be on something very dear to my heart – coffee!!!
If you’re interested in having lots of new healthy recipes, check out my meal plan pages, there may be a plan to suit you.