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Friday, June 4, 2010

Mango Chicken Recipe

One of my favourite foods ever is the "Mango Chicken". My addiction to it started about two years ago while studying a summer course. At that time, the place that sells Chinese food was close or should I say, I thought they were close during summer. Anyway, I searched the internet and there's a lot of Mango Chicken version and took me hours to find the closest thing. As it turns out, the first website I found has the closest thing to it.

So here is the "Mango Chicken" recipe. Enjoy! Courtesy from the Simply Recipes website.

Mango Chicken
Mango Chicken Curry Recipe:

Ingredients

  • 3 Tbsp (or more) of vegetable oil
  • 1 large onion, chopped (1 1/2 to 2 cups)
  • 1/2 red bell pepper, chopped
  • 2 garlic cloves, minced
  • 2 Tbsp fresh minced ginger
  • 2 Tbsp yellow curry powder
  • 1/2 teaspoon ground cumin
  • 2 mangos, peeled and diced
  • 2 Tbsp cider vinegar or white vinegar
  • 1 1/4 cup water
  • 1 1/4 pounds skinless boneless chicken thighs or breasts, cut into 1-inch pieces
  • 1/3 cup golden raisins
  • 1/2 cup heavy cream (can substitute all or partially with coconut milk)
  • Salt and pepper
  • Cilantro for garnish
 Method
 1 Heat 2 Tbsp oil in a large sauté pan over medium heat. Add onions and cook, stirring occasionally, until soft, about 5 minutes. Add the red bell pepper and another tablespoon of oil, cook for a couple more minutes. Add the curry powder and cumin, cook for a few more minutes. The spices will absorb some of the oil, so if anything begins to stick too much to the bottom of the pan, add a little more oil to the pan. Add the ginger and garlic, cook for one minute more.

 2 Add the vinegar, water, and a 1/2 of the chopped mango to the pan. Increase the heat and bring to a boil, then lower the heat to maintain a low simmer for about 15 minutes, stirring occasionally. Remove pan from heat. Scoop the sauce into a blender. Purée the sauce, pulsing until smooth. Return the sauce to the pan.
  
3 Add chicken pieces and raisins to the pan. Return to a low simmer. Cover the pan and let cook for 8-10 minutes. Chicken should be just cooked through. Use a knife to cut open the largest piece to check. 

4 Add remaining mango pieces to the pan. Stir in the cream. Let cook at a very low temperature for another minute or two, uncovered. Do not let boil! Or the cream may curdle. Adjust seasonings. If a little too sweet, add a little more vinegar. If not sweet enough, you can add a dash of sugar. Add salt and pepper to taste.
Serve over rice. Garnish with cilantro. Serves 4.

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