South African Mango Chicken with Red Curry
Ingredients
1 lb of chicken tenders | ||
2 tbs canola oil | ||
1/2 cup chopped shallots | ||
1 tbs red curry paste | ||
2 cloves garlic, chopped | ||
2 cloves garlic, chopped | ||
2 14 oz cans unsweetened coconut milk | ||
1/2 cup mango, sliced | ||
2 tbs of bottled mango chutney | ||
3/4 cup chopped cilantro | ||
2 cups jasmine rice | ||
kosher salt and fresh cracked black pepper to taste |
This is a dish that is frequently served in South Africa. It uses the flavors of red curry paste, ginger, mango and coconut milk.
- Cook rice according to package directions.
- Heat canola oil in a heavy large saute pan over medium heat.
- Add chopped shallots and garlic and saute until slightly golden.
- Add the red curry paste and ginger and saute for another minute.
- Add chicken tenders and saute until cook through, about 6 minutes.
- Using tongs transfer chicken to a bowl.
- Add coconut milk to saute pan and boil until reduced about 10 minutes.
- Reduce heat and add the mangoes the mango chutney and 1/2 cup of the cilantro.
- Return the chicken to the saute pan and season with salt and pepper.
- Stir to heat through and sprinkle with remaining cilantro.
- Serve over rice.
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