I love mangoes and chicken and this is a match made in heaven…Mangoes are plentiful here and I am always looking for ways to use them apart from smoothies and crispy chicken goes really well with the sauce and it has chilli…Enjoy!
For the Mango Sauce:
- 2 fresh ripe mangos, fruit scooped out (or substitute 2 cups frozen or canned mango)
- 1 red chilli, de-seeded and diced, or 1 tsp chilli sauce or 1/2 tsp dried crushed chilli
- 1 tbsp rice vinegar.
- 1 1/2 tbsp soy sauce
- 2 tbsp fish sauce
- Juice of 1/2 lime
- 1 tbsp brown sugar
- 1 thumb-size piece ginger, sliced
- 3 cloves garlic
- 1/4 tsp turmeric
- 2 kaffir lime leaves, Take out the vein and roll and finely shred.
For the Chicken:
- 1 cup all-purpose flour (or rice flour)
- 1/2 tsp salt
- 2 to 3 chicken breasts, cut into 2-inch-long pieces or you can cook the chicken breasts whole and slice..I have tried both ways and think I prefer to slice first.
- 1/4 cup oil for pan-frying
- 1 red bell pepper
- 1/2 to 1 mango, cut into chunks (to finish the dish) optional.
- 3 to 4 tbsp coconut milk or water.
- 1/4 to 1/2 cup fresh coriander, chopped.
Let’s Cook!
Place the 2 ripe mango cut into chunks, red chilli, rice vinegar, soy sauce, fish sauce, lime juice, brown sugar, ginger, garlic, turmeric and kaffir lime leaves in a food processor or blender. Blitz well, until more or less smooth.
Taste the sauce.
You should have 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 chilli. If not salty/flavourful enough, add more fish sauce. If too salty or too sweet, add more lime juice. Play with your flavours add a little at a time and keep tasting as you can always add more it is harder to adjust the balance if you have put too much of one thing in…Just keep tasting…
Set to one side.
Then In a medium bowl, whisk together the flour and salt. Add the chicken pieces and turn or gently stir them to coat evenly.
Heat a wok or frying pan over medium-high heat. Add the oil, then begin frying the chicken pieces, 3 to 5 minutes per side, or until light golden brown and cooked through. Remove chicken from pan and set on a paper towel.
Lastly, put a pan over a medium-high heat and add the mango sauce plus red pepper. Bring to a gentle rolling boil, then reduce to a simmer and cook until the peppers have softened but are still a little crispy
If the sauce becomes too thick, add 3 to 4 tablespoons water.
Add the fried chicken pieces, gently stirring them into the sauce. If desired, add chunks of mango (fruit of 1/2 to 1 ripe mango). Simmer briefly, just until everything is hot.
Do a final taste-test for salt (tasting the sauce together with the chicken). Add a little more fish sauce or chilli if desired.
Transfer to a serving dish. Sprinkle with fresh coriander or some lightly pickled vegetables or deep fry some julienned vegetables and serve with Thai jasmine-scented rice or rice of your choice.
Enjoy!
Connect to Carol( Moi)
Blog:https://blondieaka.wordpress.com/
Twitter: https://twitter.com/TheRealCarolT
Facebook: https://www.facebook.com/carol.taylor.1422
Pinterest : https://www.pinterest.com/caroltaylor56/pins/
Enjoy the rest of your weekend I hope you have a lovely Sunday and the weather is kind to you xxx
This looks delicious !
LikeLiked by 1 person
Thank you 🙂
LikeLike
Mango + chicken is one of my favorite combinations, and this sounds delicious! Thank you for sharing. 🙂
LikeLike
Welcome, Kelsey I love mango chicken as well 🙂
LikeLiked by 1 person
One of ours as well, Kelsey I hope you enjoy 🙂 x
LikeLiked by 1 person
Added this one to my Must Try list!
LikeLiked by 1 person
I hope you enjoy, Cherie 🙂 x
LikeLiked by 1 person
I hope you enjoy, Cherie it is a favourite here 🙂 x
LikeLike
Pingback: Retired No One Told Me! Weekly Roundup…Jackfruit,Alinea and Beeswax Wraps. | Retired? No one told me!
It looks delicious. I love mango.
LikeLike
absolutely wow ! since the mango season is on, anything with mangoes is heartily welcome 😀
LikeLiked by 2 people
Thank you..I love mangoes as well and they go with most things and homemade mango chutney is the best don’t you think ? 🙂
LikeLiked by 2 people
true. i like pepper in it and thats where my kid differs. we have a tray full of mangoes for these 5 months 24×7 😀
LikeLike
I’m definitely passing this one to the family! Sounds delicious Carol! xo
LikeLiked by 1 person
I hope they enjoy it Lisa… Thank you 🙂 I hope you are well and enjoying some yummy icecream 🙂 xxx
LikeLike
Pingback: Thai Mango Chicken – The Militant Negro™
Wonderful combination of flavors. Need to try this soon. 🙂
LikeLiked by 1 person
Thank you, Ronit I hope you enjoy 🙂
LikeLiked by 1 person
This looks terrific, and I plan to try it…the unique flavors of Thailand will make this chicken pop!
LikeLiked by 1 person
Thank you, John I hope you enjoy it …I have also added courgettes… I tend to add things to recipes depending on what I have in the fridge as regards vegetables etc
LikeLiked by 1 person
Yes, I do that as well…bolster as my supplies dictate!
LikeLiked by 1 person
Best way to cook isn’t it? 🙂
LikeLiked by 1 person
This sounds soooo good! Thanks for sharing!
LikeLiked by 1 person
I have so many mangoes I have to make something other than chutney…lol and thank you, Lisa 🙂
LikeLiked by 1 person