Saturday, March 16, 2013

Mango Chicken

This is probably the yummiest dish I've ever made and I say this only because it is hard for me to resist the charm of the mango. Don't you just love 'em? I can understand people avoiding the Durian or Tarap but I'm pretty sure the mango is welcome in most homes!

When cooking with mangoes, I opt for simplicity. The mango provides a natural flavour that is so delicious that I try not to mess it up with too much seasoning. A pinch of salt and pepper is as far as I go.

Here's how I did this.

- 2 chicken leg quarters
- 1 large sweet mango (diced, seeded)
- 3 cloves garlic (chopped)
- ½ tsp meat curry powder
- 1 bunch asparagus (about 20-30 spears)
- 1 tbsp cooking oil
- Salt and pepper

1) Marinate chicken with curry powder, salt and pepper. Bake at 180c for 45 minutes in the oven. Do not throw the chicken juice away.

2) Stir-fry asparagus in cooking oil with a bit of garlic and a pinch of salt. Leave aside.

3) To make the mango sauce - Pour chicken juice into pan. Stir-fry that with the remainder of the garlic. Add the mango. Season with a pinch of salt and pepper. Cook until the mango is slightly tender and starts to look like gravy.

4) Finally, assemble cooked asparagus on a plate. Lay the chicken on top and pour the gravy over. Voila!

Baked curried chicken

Assemble on plate - first asparagus, then the chicken, finally the sauce

Diced mango

Chicken juice, garlic and mango - the gravy

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