Let’s season the chicken drumsticks. Make sure to prewash the chicken and remove all the excess moisture. Sprinkle on the salt, pepper and curry powder. Flip the chicken over and then sprinkle on the salt, pepper and curry powder again. Toss to coat evenly.
Let’s grate the onions using a food processor. Cut the onions in half and then into rough pieces. Put the pieces into the bowl and cover with a lid. Pulse several times and then turn on the processor. And now the onion is grated.
Let’s saute the chicken. Add the olive oil to a pot and turn on the burner. Dust the chicken pieces with all-purpose flour, flip them over and dust again. Toss to coat evenly.
Line up the chicken in the heated pot. Lightly brown the surface and flip them over. The curry powder easily burns so keep your eyes on it.
Remove the chicken and set aside.
Add a little more olive oil to the pot and drop in the grated onion. Stir the onion on high heat and reduce the liquid.
Continue scraping the scorched onion off the bottom and sides and brown the onion on high heat for about 30 minutes.
When it comes to the end, reduce the heat to low and carefully caramelize the onion. Add the cumin seeds, grated ginger and garlic. Stir the mixture and allow the aroma to grow stronger.
Add the curry powder and saute for 2 to 3 minutes until aromatic.
Add the diced tomatoes and continue sauteing the mixture.
Add the water and crumble in the chicken bouillon cube.
Add the yogurt and distribute it evenly. Place the chicken into the pot.
Bring it to a boil on high heat and remove the foam. Cover and simmer for 25 to 30 minutes on low heat. This will allow the bone marrow to melt into a savory broth. Occasionally stir the bottom of the pot to keep it from burning.
Add the salt, pepper, curry powder, garam masala spices, and the fruit jam, and distribute evenly.
Cover and simmer for 2 to 3 more minutes. Turn off the burner and now the curry is ready to serve.
Place the steamed rice with mixed grains and seeds onto a plate. Ladle the chicken curry next to the rice. And now, the chicken curry is ready.
Sauteing the onion for 30 minutes is quite a bit of work but your effort will be rewarded by the delicious chicken curry.
Add the powdered spices again in the final stage since they easily lose the aroma when cooked thoroughly.
When rushed, you may use ready to cook fried onion paste to save time.
Let’s make the mango pudding. Heat the water in a pot. When small bubbles begin to form around the entire bottom surface, remove the pot.
Add the sugar and mix to dissolve. The sweetness depends on the type of mango so adjust the amount of sugar accordingly.
Add the gelatin powder and completely dissolve it. There are many types of gelatin powder so be sure to follow the instructions on the package.
Add the gelatin mixture to the bowl with the mango puree and mix. Add the heavy cream also. Combine the mixture thoroughly.
Add the lemon juice to taste. If your mango puree is very sour, you should skip the lemon juice.
Pour the mixture into 5 small cups. Chill them in the fridge for over 2 hours. If you are in a rush, place them in the freezer for 40 to 50 minutes.
Now, the mango pudding is firmed up. Spoon the lightly whipped heavy cream onto the pudding.
Slice off the mango along the flat seed and make cuts in the flesh in a grid pattern. Be sure not to cut the skin. By the way, this mango is from Miyazaki Prefecture. It is sweet and juicy but also expensive so we only used it for the topping.
Cut the mango in half lengthwise and peel off the skin. Looks so delicious!
Place the diced ripe mango onto the pudding. Finally, garnish with the mint leaves.
The type of gelatin we used is widely available in Japan and you can directly add it to hot water approximately 80 degrees Celsius. Make sure to follow the instructions for your gelatin powder.
To get the most out of the appetizing mango color, we didn’t add any milk at all and minimized the use of heavy cream.
We used a minimal amount of gelatin so it has a puru-puru, jelly-like texture.