Mango Chicken Your Kids Will Eat Recipes

MANGO CHICKEN

Mango Chicken image

This is an old "Canadian Living" Recipe that has become a family favourite. We all love it, and sometimes I increase the amount of curry paste, depending on who is coming for supper! I normally make it with a pot of rice and a salad. It's a nice "different" dish when you have company. Everyone seems to love it!

Provided by Sassy Sandra

Categories Curries

Time 20m

Yield 4 serving(s)

Number Of Ingredients 15

Ingredients

1 lb boneless skinless chicken breast (4 breasts)
1 red pepper
1 yellow pepper
1 green pepper
3 green onions
2 mangoes
2/3 cup chicken stock
3 tablespoons sugar
2 tablespoons soy sauce
2 tablespoons rice vinegar or 2 tablespoons cider vinegar
4 teaspoons curry paste
4 teaspoons cornstarch
4 teaspoons vegetable oil
1 tablespoon minced gingerroot
1/4 cup cashews (optional)

Steps:

Cut chicken into three 4 inch pieces.
Seed, core and cut peppers into 1-inch pieces.
Slice onions into 1 1/2-inch lengths.
Peel and pit mangoes and cut into 2/3-inch pieces.
Whisk together stock, sugar, soy sauce, vinegar, cornstarch and curry paste.
In wok or skillet heat half of the oil over high heat; stir fry chicken for 4 minutes or until no longer pink inside.
Transfer to plate.
Add remaining oil to wok; stir-fry peppers for 2 minutes.
Stir in ginger, cook for 30 seconds.
Add stock mixture and chicken, cook stirring for 2 minutes or until sauce is thickened and chicken is hot.
Stir in onions and mango.
Sprinkle with cashews (if using).

MANGO CHICKEN YOUR KIDS WILL EAT

Mango Chicken Your Kids Will Eat image

Ok, I don't have kids myself, but this African dish is very mildly spiced, creamy and slightly sweetish from the mango puree, so I assume your kids - and whoever doesn't like hot food - will enjoy this dish from Zambia. The instructions may seem long, but this is only because I suggested some options. It's really an easy dish.

Provided by tigerduck

Categories Curries

Time 1h20m

Yield 4 serving(s)

Number Of Ingredients 13

Ingredients

600 g chicken breasts (ca 4 breasts)
1 garlic clove, crushed
1 tablespoon grated fresh ginger
1 ripe mango
2 tablespoons peanut oil
3 shallots, finely chopped (120g)
1 teaspoon coriander
1 teaspoon cumin
1 teaspoon turmeric
1 teaspoon cinnamon
200 ml single cream (if the single cream in your country works well in sauces, otherwise use cream)
salt
black pepper, freshly ground

Steps:

You've got two options: either you follow the original recipe and leave the chicken breasts whole which means that you fry them and cut them afterwards - or you slice the chicken breasts which obviously means that you don't need to cut the meat after frying. The meat I bought was sliced already, so I couldn't follow the original recipe.
Whatever you decide, marinate either the whole or sliced chicken breasts with the crushed clove and grated ginger. One hour (or more) if you leave the breasts whole and 30 minutes (or more) if you decide to cut them in advance.
In the meantime puree the mango. You will need ca 220g mango puree which was ca 3/4 of the puree I got from one medium sized mango.
Fry meat over medium heat until it has a nice colour. Season with salt and pepper while frying. Remove from skillet and set aside.
Fry shallots in the skillet you used for the meat. Add the spices. The stated amount will result in a very mild curry, but you can add more once you've added all the ingredients for the sauce. Fry the shallots and spices on low heat until fragrant.
Add cream and 220g (ca 3/4 of a medium mango) of the mango puree. Cook for 10 minutes, stirring frequently. Season with salt and pepper and add more of the spices, the mango puree or the cream if desired.
Slice the meat (if it's not sliced already) and add it to the sauce with its juice.
Wait until meat has heated and cooked and serve with rice.
The chicken breasts could also be barbecued, cut in slices and added to the sauce. The original recipe says barbecuing the breasts on coal will result in a particular tasty flavour.

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