Spicy mango chicken

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If you've not tried cooking with mangoes, this is a great dish to start with. Ideally they should feel slightly soft when gently squeezed.

Ingredients

• 3 tablespoons ghee
• 2 lb chicken pieces, skinned
• 2 large onions, peeled and sliced
• 2 garlic cloves, peeled and crushed
• 2 large mangoes, peeled and roughly chopped, keep ½ of one mango sliced neatly for a garnish
• ¼ teaspoon grated nutmeg
• ¼ teaspoon ground black pepper
• 1 level teaspoon sea salt
• ½ teaspoon turmeric powder
• Zest of ½ lemon
• 8 fl oz chicken stock
• 4 fl oz single cream

Method

1. Heat the ghee in a large pan or wok and brown the chicken pieces a few at a time and reserve. Take care as ghee tends to smoke and burn easily
2. Add the onion and garlic and stir-fry for 5 minutes or until soft and translucent
3. Add the chopped mangoes, nutmeg, black pepper, sea salt, turmeric and lemon zest
4. Stir-fry for a few more minutes and add the chicken stock
5. Cover the pan and simmer gently for 45 minutes so the chicken is tender
6. Remove the chicken and keep warm in a casserole dish in a slow oven. [150°C, 300°F,Gas Mk 2]
7. Reduce the sauce to about half and then add the lemon juice and cream. Cook for a further 5 minutes being careful not to let the sauce boil and curdle
8. Put the sauce in a blender or force through a sieve
9. Add the sauce to the casserole and leave in the oven for another 15 minutes

Serving suggestions

Serve hot in a large bowl with the reserved mango pieces on top

Serve with plain rice and fried almonds or cashew nuts

See also

• Get chicken pieces the economical way, joint the chicken yourself