[mojo]

Sweet Chicken Curry For Two

Ingredients

1 cup of long grain rice
1 teaspoon rosemary
2 Chicken Breast
3 tablespoons olive oil
1 Onion
3 beef Tomatoes
Mushrooms -To suit
1  red pepper
Mango Chutney
Curry Spice

Directions

Steam the Rice with the rosemary.

Chop up all the ingredients before you start. Decent sized chunks for the chicken and onions and mushrooms (quarter the mushrooms not slice them, they hold in more flavor that way), but really quarter chop and destroy those tomatoes.

Heat up 2 pans - use woks or suitable replacements - Medium high heat, add a table spoon or more of olive oil to each. When hot add 2 table spoons of mango chutney and a tea spoon of curry spices to each. Should be hot enough that the mango starts sizzling when it hits the oil.

Add the mushrooms to one wok and the chicken to the other, stir constantly. The mushrooms will soak up the mango and spices and will be lovely and sweet when done. The sweeter you want them the more mango you add, I'd normally add another tablespoon or two whilst frying.

When all the chicken has turned white, no pink bits any where, drain the pan, add another table spoon oil, the tomatoes, onions and peppers, stir for 3 minutes, then add another 2 table spoons mango chutney and a table spoon of curry spices. Stir for another 3 minutes then add the mushrooms. Turn down to simmer and let it cook for another 5 - 10 minutes.

Just play with the spices and mango to get your preferred taste.

[SEO]

It's another good one. I'd like to eat this dish.

I learned a new word from it, too. The word 'beef tomato'. More about it:

A beef tomato (British English) or beefsteak tomato (American English) is any of the largest varieties of cultivated tomatoes, some weighing 450 grams (0.99 lb) or more. Most are pink or red with numerous small seed compartments (locules) distributed throughout the fruit, sometimes displaying pronounced ribbing similar to ancient pre-Columbian tomato cultivars. While popular among home growers for sandwich making and other applications requiring a large tomato to be eaten raw, beefsteaks are not grown commercially as often as other types, since they are not considered as suitable for mechanization as smaller slicing tomatoes.

^{https://en.wikipedia.org/wiki/Beefsteak_tomato https://en.wikipedia.org/wiki/Wikipedia:Text_of_Creative_Commons_Attribution-ShareAlike_3.0_Unported_License}
 
 And a pic I like (without resize): <sup>Description   
English: Cuor di bue (It. ‘oxheart’) tomato
Deutsch: Cuor di bue (it. »Ochsenherz«) Tomate
Français : Tomate cuor di bue (it. « Coeur de bœuf »)
Photography: Dominik Hundhammer, München, 06. September 2005
Date   5 September 2005 (original upload date)
Source   No machine-readable source provided. Own work assumed (based on copyright claims).
Author   No machine-readable author provided. Zerohund~commonswiki assumed (based on copyright claims).

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This licensing tag was added to this file as part of the GFDL licensing update.

https://en.wikipedia.org/wiki/File:Cuor_di_bue_3in1.jpg</sup>
 

[MSL]

  Oh, this is what they call them in English!
 I remember the good old time, when in my grandparents' garden there were exactly some kind of these beef tomatoes (beefsteak tomatoes).
 I like the recipe!

[Non-SEO]

Bloody hell  , I like this tomato, but I can't find so big ones around me/nearby.

Check this out: ^{By Berrucomons - Own work, CC BY-SA 3.0, https://commons.wikimedia.org/w/index.php?curid=2844565} (A cherry tomato and a beefsteak tomato.)

[Alexa]

Very, very good, Mojo!