Mango Chicken
This recipe was inspired by my friend Agnes during one of our grocery shopping days. Agnes introduced me to the international foods aisle of the grocery store, and now I make it a regular habit to frequent this aisle a lot.
This recipe was inspired by my friend Agnes during one of our grocery shopping days. Agnes introduced me to the international foods aisle of the grocery store, and now I make it a regular habit to frequent this aisle a lot.
- Carbohydrate 33.1269689074074 g
- Cholesterol 38.6666666666667 mg
- Fat 22.3592147380952 g
- Fiber 1.06441666265329 g
- Protein 17.8487073386243 g
- Saturated Fat 16.6911094722222 g
- Serving Size 1 1 Serving (298g)
- Sodium 1532.06249814815 mg
- Sugar 32.0625522447541 g
- Trans Fat 4.61625371031746 g
- Calories 440 calories
Step-by-step
- Prepare by chopping/cutting the chicken, onion, Mango and pepper.
- Heat the olive oil in a large deep pan on medium heat. Add the onions and stir until tender.
- Add the thai red curry and coconut milk and bring to a boil.
- Add the Mango and Bell pepper. Cook for 3-4 minutes.
- Add the chicken and simmer on medium to medium/high heat for 10 minutes or until cooked through but still moist and tender.
- Serve on top of steamed basmati rice.
Choosing the Right Pan
Swapping extra virgin olive oil for refined coconut oil changes the smoke point from approximately 375 degrees Fahrenheit to 400 degrees, which matters when searing chicken in a compact skillet. Crowding a small pan causes the chicken to steam rather than brown. Using a wide, deep pan ensures sufficient surface area for the meat pieces to maintain contact with the heat source without overlapping.
Managing Fruit and Vegetable Textures
Adding mango chunks and bell peppers before the chicken allows them to soften slightly in the boiling coconut milk and red curry base during the initial 3 to 4 minute window. Dense bell pepper varieties require this preliminary simmering time to match the rapid cooking rate of bite-sized poultry pieces. Cook the mixture on medium to medium-high heat so the liquids reduce properly without scorching the natural sugars present in the fruit.
Adapting for Dietary Needs
Omitting specific aromatics or utilizing alternative oils accommodates various dietary requirements without altering the core cooking method. Coconut milk naturally replaces dairy fats while delivering a rich emulsion when combined with canned curry paste. Steamed basmati rice provides a neutral base that absorbs excess sauce without competing with the primary flavor profiles.
