Mango chicken4/24/2023 ![]() Reduce the heat to low and allow it to simmer for at least 15-20 minutes before serving. Then, add the raisins and the mango and bring the dish to a slow boil.Pour in the tomatoes and chicken stock, being sure to scrape up all of the bits stuck to the bottom of the pan. Then, add the ginger and garlic and saute for 2 minutes before adding the chicken back to the skillet.Cook for about 5-7 minutes until they start to soften. Then, add the remaining olive oil to the skillet and add the diced onion and pepper. ![]() Remove the chicken from the skillet and set it aside on a plate. When the oil is hot, add the chicken and brown it, this will take about 7-8 minutes. Heat a large skillet over medium heat and add 1 tablespoon of the olive oil.Toss the cubed chicken in the mixture so that each piece is coated. Whisk together the arrowroot powder, curry powder, salt and black pepper in a medium-sized bowl.I know you’re going to love this recipe! Take a picture and tag me on Instagram when you make it! Print lime, cilantro and your choice of rice or grain for serving!.cubed mango – I usually use frozen here which I keep in the freezer for ease.golden raisins – they hydrate in the curry sauce and are probably my favorite part, besides the mango.regular diced tomatoes are fine, but these have a richer flavor fire-roasted, diced tomatoes – I always have this on hand.fresh ginger – ground, dried is fine (see the recipe) but fresh gives the best flavor and bite.green bell pepper – however you could sub any color pepper. ![]()
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