This is a highly sought after recipe from my collection. And rightly so. Sweet, spicy, creamy mango chicken. Lingers on the palate as long as the aromatic spices linger in the air. This recipe is even better when prepared in summer with fresh mangoes.
1 tablespoon oil
1 large onion, chopped
2 cloves garlic, crushed
2 teaspoons grated fresh ginger
2 teaspoons ground cumin
2 teaspoons ground coriander
1 teaspoon turmeric
600g chicken thigh fillets, diced
2x 400g tins mango slices, drained
1 tin coconut milk or cream
Heat oil in pan over medium heat and sauté onion, garlic and ginger until tender. Add spices and cook further 1 minute or until aromatic. Add chicken, after spices and stir until coated in mixture. Cook until chicken is browned. Add mango and coconut cream, simmer for about 30 minutes until chicken is tender and sauce thickens. Add salt and pepper to taste.
Serve with cooked rice and pappadums.
Note: Use two medium fresh mangoes when in season.
There is a brand of sliced mangoes that doesn't work very well in this recipe, but I can't remember the name. However, they are packaged in an 800g tin. Try to use 2x400g tins or fresh mangoes when in season.
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Life for us has been all about survival on a shoestring budget. I cook from scratch and don't buy prepackaged mixes of anything. I've learnt how to live on very basic (and cheap) staples. I've raised happy and healthy kids and I believe that good food is central to a good life!
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I have an unpublished cookbook manuscript that lives on my kitchen bench. This is the collection that I have fed my family from for many years, all made from a core list of practical and economical ingredients. The manuscript is splattered with butter, flour and milk from daily use. It moves between the kitchen and the office as I edit and test-kitchen the recipes.