If I were to pick a food to eat for the rest of my life, mangoes would definitely make my top 5 list. One of my favorite things about making a mango dish is that I can snack on the mango pieces while waiting for the rest of the dish to cook – mmm… sweet, juicy, delicious!
How yummy does this mango look?!
In celebration of the beginning of spring (it was a lovely 71 degrees here in Atlanta), and to satisfy my craving for mango… here’s a recipe that was inspired by Steamy Kitchen’s Easy Pan Fried Mango Curry Chicken.
I especially love the way Jaden wrote up this recipe. It’s very much the way that I cook, I rarely ever measure out my ingredients to the exact amount. That’s what I love about Asian cooking – a pinch of this, a sprinkle of that…
Ingredients:
Free-range chicken – cut up with skin and bones to remain in place
Olive oil
Salt
Curry powder – a big pinch
Freshly ground black pepper
Butter – a thick slice
Minced garlic
White wine – a large wine glass amount
2 Mangoes – cut up into large chunks
Half of a Red Pepper – cut into thin slices
Herbs – a few sprigs of parsley, minced
Let’s Cook!
1. Place chicken in a large prep bowl and drizzle olive oil over the chicken and season with the salt, curry powder and black pepper.
2. Heat a large pan (it must have a lid, I used a dutch oven) on high heat with enough olive oil to make a small puddle in the bottom (about 1/3 cup for those of you who want to measure), then add the butter.
3. Once the butter starts to melt, add the chicken pieces, skin side down. Keep the heat on medium high while the chicken cooks.
4. After a couple minutes, add in the minced garlic into the pan. Turn down the heat to medium-low. Cover the pan with a tight-fitting lid.
5. Let the chicken cook for about 35 minutes, make sure to turn the chicken over after 20 minutes.
6. Once the chicken is cooked, place the chicken onto a platter and cover loosely with aluminum foil to keep warm.
7. If the garlic in the pan is burnt, remove the burnt pieces and then add the white wine to the pan.
8. Turn the heat to medium high so that the wine is bubbling.
9. After about 3-4 minutes, turn the heat down a to medium low and add the red pepper slices.
10. After cooking for about 1 minute, add the mango and minced parsley. Let the mixture simmer for 1 minute.
11. Spoon the mixture over chicken.
12. Serve and enjoy!
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{ 5 comments… read them below or add one }
Chicken Curry is one of our family’s favorite dish all year round. I usually put slightly-fried potatoes in it, coconut milk and some chili. This recipe with mangoes sounds interesting and I can’t wait to try. The best mangoes I have tasted so far are the ones from Manila. I get them during mango season from a friend in San Diego who has its tree on his backyard.
I have been visiting Jaden’s blog recently but I haven’t dug up much the archive to see this recipe. Good thing you posted this.
Thanks Elaine! The mango curry dish turned out very yummy! The only trick is to not overcook the mango. I’m jealous! I wish I had a friend who has a mango tree!
I’ll have to try out the potato, curry and chili curry dish sometime! I will definitely post about it when I do
That looks pretty simple and so yummy. I think I’ll try this one!
I’m a big fan of mango and I really like this as it’s really looks pretty easy to make. I’ll be shopping in my local store in the morning I must remember to check if they have mangos (they can be expensive at times)
This recipe is super easy to make! Good luck with the dish Jane – let me know how it turns out!