Spicy mango chicken: Difference between revisions
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|title=Spicy mango chicken, Indian recipe | {{#seo: | ||
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|description=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 | |description=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 | ||
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|DatePublished=31st October 2012 | |||
|Author=Chef | |||
|ImageComment = Fresh mangoes | |ImageComment = Fresh mangoes | ||
|Servings = Serves 4 | |Servings = Serves 4 | ||
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| 225ml (8 fl oz) [[chicken stock]] | | 225ml (8 fl oz) [[chicken stock]] | ||
| 115 (4 fl oz) [[single cream]] | | 115 (4 fl oz) [[single cream]] | ||
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===Method=== | ===Method=== | ||
Revision as of 08:09, 25 June 2015
| Spicy mango chicken | |
|---|---|
 |
| Fresh mangoes | |
| Servings: | Serves 4 |
| Ready in: | 1 hour 50 minutes |
| Prep. time: | 15 minutes |
| Cook time: | 1 hour 35 minutes |
| Difficulty: | 
|
| Recipe author: | Chef |
| First published: | 31st October 2012 |
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
Printable 🖨 shopping 🛒 list & 👩🍳 method for this recipe
- 3 tablespoons ghee
- 900g (2 lbs) 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
- 225ml (8 fl oz) chicken stock
- 115 (4 fl oz) single cream
Method
- 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
- Add the onion and garlic and stir-fry for 5 minutes or until soft and translucent
- Add the chopped mangoes, nutmeg, black pepper, sea salt, turmeric and lemon zest
- Stir-fry for a few more minutes and add the chicken stock
- Cover the pan and simmer gently for 45 minutes so the chicken is tender
- Remove the chicken and keep warm in a casserole dish in a slow oven. [150°C, 300°F,Gas Mk 2]
- 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
- Put the sauce in a blender or force through a sieve
- 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
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