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

Paneer Lollypop or Drumstick Recipe

Paneer Lollypop

Paneer Lollypop is a vegetarian version of chicken drumstick and looks very much like it. It is starter or snack dish served with ketchup

Ingredients:

• About 200 gms grated Paneer (cottage cheese)
• 1 inch ginger, peeled and grated
• 3-4 cloves of garlic, minced
• 2-3 green chillies, thinly sliced (or as per taste)
• 2 large potatoes boiled
• 1 medium  onion, chopped or grated
• salt to taste
• 13-16 pieces of baby corn
• 2-1/2 tbsp  cornflour
• about 1/4 cup of all purpose flour (maida)
• few springs of cilantro/coriander leaves, chopped

Preparation:

1. Steam the potatoes with the skin.
2. Once steamed, mash it well and add it along with the rest of the ingredients except all purpose flour.
3. Make small round balls of the dough 
4. Now pierce the dough ball with the thicker end of the baby corn.
5. Shape them into drumsticks.
6. Place drumsticks in fridge for 1/2 hr ( this will help you while frying as dough will not break)
7. Heat cooking oil in frying pan
8. Fry each drumsticks one by one, make sure it is evenly browned on all sides.
9. Wipe with tissue paper to remove  extra oil
10. Serve with ketchup or chatni

Chicken with Mango Sauce (Dry) Recipe

This is just a variation of my Mango Chicken Recipe in which i have just used the same ingredients with a different presentation. This can be used as a starter or a snack when you will eat this you will find the juicy, spicy with the mango and chicken taste together.

Ingredients: 

Please refer my Mango Chicken Recipe post

Preparation:

1. Place all 'Mango Sauce' ingredients in a food processor or blender. Process well, until more or less smooth.
2. 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.
3. Wash the chicken pieces. Stir the corn flour , pepper and salt together and half of mango sauce and place in a mixing-type bowl and prepare a batter
4. Add the chicken pieces and turn or gently stir them to coat from the batter
5. 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.
6. 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
7. Transfer to a serving dish with both chicken and mango sauce Sprinkle with fresh coriander and tomato and serve as a starter or snack.

Paneer Quesadillas with Strawberry Sauce Recipe

Detailed recipe of Paneer Quesadillas with Strawberry Sauce coming soon