Thursday, November 4, 2010

Mango Chicken

Here is a tasty dish that brings out some great flavors with the great mix of chicken and mango.

Ingredients:(serves 1)

1 chicken breasts, cut into long strips
1 red capsicum chopped into small to medium pieces
3 asparagus chopped into small to medium pieces
1 small mushroom chopped into small to medium pieces
Extra virgin oil for pan-frying
1/4 cup of organic flour mixed with pinch of sea salt
1/4 tsp of coriander
2 tbsp coconut milk
2 tbsp of water

Mango Sauce:
1 fresh ripe mango fruit (peeled and seeded)
1 tsp chopped fresh red chili or dried chili
1 tbsp lemon juice
1 tbsp of lemon peel
1/2 tbsp soy sauce
1 tsp raw sugar
1 small piece of ginger, sliced
1 cloves garlic
1/4 tsp. turmeric

Method:
Put all the Mango Sauce ingredients into a food processor and mix until smooth. Set aside.

Mix the flour and salt together and place on flat plate. Mix the chicken pieces into the flour to coat them.

Heat a fry pan over medium-high heat. Add the olive oil, then fry the chicken pieces on high, quickly all together. Fry 3-4 minutes per side until golden brown and cooked through.

Remove chicken from pan and set on clean plate.

Keep the pan used for the chicken hot and add the vegetables, stir and fry for a minute or two.

Now add the mango sauce while continuing to stir. Now add coconut milk and a little water. Reduce heat and simmer for 5 minutes.

Add the fried chicken pieces, gently stirring them in to cover with sauce. Simmer for another 4 -5 minutes.

Transfer to a serving dish. Sprinkle with fresh coriander and serve with plenty of Basmati or jasmine rice.

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