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Mango Indian Chicken


I love fresh fruit and summer is a great time of year to add some fruit to your dishes. This is a rather simple chicken dish that features mangos. You could substitute peaches too, but this is a great use for mangos. Just make sure when you buy a mango from the grocery store that you find one with a little softness, similar to picking a ripe avocado.

Enjoy.

Mango Chicken
Serves 2

2 medium mangos, peeled and pitted
2 boneless, skinless chicken breasts, cut into thirds
2 garlic cloves, crushed
1 tablespoon grated fresh ginger
2 tablespoons of butter or ghee
1 medium onions, chopped
½ teaspoon ground coriander
½ teaspoon ground turmeric
½ teaspoon ground cumin
¼ teaspoon ground ginger
¼ teaspoon ground cinnamon
1 cup heavy cream
2 tablespoons lime juice

Blend the mangos in a small food processor for about 15 seconds. It should make a nice thick puree.

Heat a sauté pan on medium-high heat adding the butter. Combine the chicken with the garlic and ginger and toss together then add to the hot pan. Turn the chicken to fully cook and brown, about 7 minutes.

Add the onions to the pan and sprinkle spices in as onions cook for 3 minutes. Add the mango puree, heavy cream and lime juice and blend together with a spoon. Cook for about 5-10 minutes on medium-low heat to simmer.
Serve with rice.