Thai Mango Chicken Recipe

Mango Chicken Recipe

This Mango Chicken Recipe is a variation of Thai Mango Chicken that I have cooked in Indian style. This is a combination of Fried chicken and Mango Sauce

(SERVES 4)
Ingredients:

• Half kg chicken breasts, cut into 2 inch-long and 1/2 inch breadth pieces
• 1 spoon of pepper
• 1 spoon of Chilli powder.
• 1/4 cup oil for pan-frying
• 1 cup of corn flour
• Add 1/2 spoon salt (you can change according to your taste )
• 1/4  cup fresh coriander
MANGO SAUCE:
1. 2 fresh ripe mangos, fruit scooped out (or substitute 2 cups frozen or canned mango)
2. 1 red chili, de-seeded and diced, OR 1/2 tsp. dried  chili powder
3. 1 Tbsp. rice vinegar (OR white or apple cider)
4. 1+1/2 Tbsp. soy sauce
5. 2 Tbsp. Salt
6. 1 Tbsp.  sugar
7. 1 thumb-size piece ginger, sliced
8. 3 cloves garlic
9. 1/4 tsp. turmeric

Preparation:

1. Wash the chicken pieces. Stir the corn flour ,pepper and salt together and place in a mixing-type bowl. Add the chicken pieces and turn or gently stir them to coat.
2. Heat a  frying pan over medium-high heat. Add the oil, then begin frying the chicken pieces. Fry 3-5 minutes per side, or until light golden brown. Remove chicken from pan and set on tissue paper, or a clean surface to remove oil.
3. Place all 'Mango Sauce' ingredients in a food processor or blender. Process well, until more or less smooth.
4. Taste-test 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 chili. If not salty enough, add more salt. If too salty or too sweet, add more lime juice or vinegar. Set aside.
5. Take another frying pan set over medium-high heat and add 1 spoon of oil heat for a minute then add garlic and ginger and heat for a minute.Add mango sauce bring to a gentle boil, then reduce to a simmer (medium to low heat) and let it simmer for 3-4 minutes
6. Add the fried chicken pieces, gently stirring them in to cover with sauce. Simmer briefly, just until everything is hot.
7. Transfer to a serving dish. Sprinkle with fresh coriander and tomato and serve with Chapatis, Paranthas or Rice