Mango and chicken are a power combo, you have to try this one, and let us know what you think of Mango Chicken
I also throw in other vegetables like courgettes sometimes, but that’s me and I use chilli.
Ingredients 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.
Ingredients 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.
Method for Mango Sauce
- Place the 2 ripe mangoes 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.
Method for 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 for 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 chili 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