Carol's Mango Chicken

Carol's Mango Chicken.jpg
I also throw in other vegetables like courgettes sometimes, but that’s me and I use chili.
For the Mango Sauce:
2 fresh ripe mangos, fruit scooped out (or substitute 2 cups frozen or canned mango)
1 red chilli, de-seeded and diced, or 1 tsp chilli sauce or 1/2 tsp dried crushed chilli
1 tbsp rice vinegar.
1 1/2 tbsp soy sauce
2 tbsp fish sauce
Juice of 1/2 lime
1 tbsp brown sugar
1 thumb-size piece ginger, sliced
3 cloves garlic
1/4 tsp turmeric
2 kaffir lime leaves, Take out vein and roll and finely shred.
For the Chicken:
1 cup all-purpose flour (or rice flour)
1/2 tsp salt
2 to 3 chicken breasts, cut into 2-inch-long pieces.
1/4 cup oil for pan-frying
1 red sweet pepper
1/2 to 1 mango, cut into chunks (to finish the dish)
3 to 4 tbsp coconut milk or water
1/4 to 1/2 cup fresh coriander, chopped.
Make the Mango Sauce
Place the 2 ripe mango cut into chunks, red chilli, rice vinegar, soy sauce, fish sauce, lime juice, brown sugar, ginger, garlic, turmeric and kaffir lime leaves in a food processor or blender.
Blitz well, until more or less smooth.
Taste the sauce. The goal is to reach a balance of sweet, sour, spicy, and salty.
Add more sugar if you find the sauce too sour (this will depend on the sweetness of your mangoes).
If not spicy enough, add more chilli.
If not salty/flavorful enough, add more fish sauce.
If too salty or too sweet, add more lime juice. Set to one side.
Make the Chicken
In a medium bowl, whisk together the flour and salt.
Add the chicken pieces and turn or gently stir them to coat evenly.
Heat a wok or frying pan over medium-high heat.
Add the oil, then begin frying the chicken pieces, 3 to 5 minutes per side, or until light golden brown and cooked through. Remove chicken from pan and set on a paper towel.
Wash out the wok/frying pan, or use another (clean) one.
Set over medium-high heat and add the mango sauce plus red pepper.
Bring to a gentle rolling boil, then reduce to a simmer (medium to low heat).
If sauce becomes too thick, add 3 to 4 tablespoons water or coconut milk.
Simmer 3 to 4 minutes, or until the pepper has softened slightly but still retains some crispness.
Add the fried chicken pieces, gently stirring them into the sauce.
If desired, add chunks of mango (fruit of 1/2 to 1 ripe mango).
Simmer briefly, just until everything is hot.
Do a final taste-test for salt (tasting the sauce together with the chicken).
Add a little more fish sauce or chilli if desired.
Transfer to a serving dish.
Sprinkle with fresh coriander and serve with plenty of Thai jasmine-scented rice or rice of your choice.
Prepared, tried and tested by:  Carol Taylor
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