This Thai recipe for Mango Chicken tastes like a deep-fried dish, but is much easier to make plus lower in calories and fat. This chicken dish from the Red Hot Chilli Cookbook combines the sweetness of mango with traditional Indian spices.
Chili-Mango Chicken is probably better than the restaurant dishes. This is half Thai and half Australian summer time recipe is perfect for the BBQ and features the classic South East Asian flavor combination of sweet, sour, salty and spicy.
1kg chicken wings or drumsticks
Extra 1/2 to 1 mango, cut into chunks (to garnishing)
2 to 3 cups sugar snap peas
4 cloves of garlic
3 red chillies
2 Tbsp. fish sauce
1 tbsp olive oil
1 mango, flesh removed
Juice and zest of one lime
Bunch of coriander leave
1 tbsp Asian chili garlic sauce
Mix all marinade ingredients in a food processor and blend till smooth.
Put the chicken in the marinating pot. Keeping some back for basting.
Dry the snap peas thoroughly, and remove their strings and tails. Leave the pods whole, or cut in half on a steep angle.
In a large, non-stick skillet, heat the olive oil over high heat. Add the dry pea pods and stir fry for one or two minutes.
Add the chicken to the pan in a single layer. Let cook without moving the pieces for 30 seconds, and then add the remaining chicken in the spaces around the first pieces. Allow to cook for a further 30 seconds undisturbed, then stir through.
Let cook again the dish for another 30 seconds to 60 seconds, depending on the size of the pieces. If there is any marinate left in the bowl, throw it into the pan now.
Stir the chicken pieces, and continue to stir fry until the meat begins to brown on the outside. Add a splash of water if it starts sticking (at any time). Add the diced mango and lime juice, zest.
Stir just until the chicken is cooked through and the mango has softened into a near sauce-like consistency. Mix the fresh herbs through the rice with a squeeze of lime and serve alongside the chicken. Add a green salad if you need.