Prep 20 mins
Cook 1 hr
Ok, I don't have kids myself, but this African dish is very mildly spiced, creamy and slightly sweetish from the mango puree, so I assume your kids - and whoever doesn't like hot food - will enjoy this dish from Zambia. The instructions may seem long, but this is only because I suggested some options. It's really an easy dish.
- 600 g chicken breasts (ca 4 breasts)
- 1 garlic clove, crushed
- 1 tablespoon grated fresh ginger
- 1 ripe mango
- 2 tablespoons peanut oil
- 3 shallots, finely chopped (120g)
- 1 teaspoon coriander
- 1 teaspoon cumin
- 1 teaspoon turmeric
- 1 teaspoon cinnamon
- 200 ml single cream (if the single cream in your country works well in sauces, otherwise use cream)
- black pepper, freshly ground
- You've got two options: either you follow the original recipe and leave the chicken breasts whole which means that you fry them and cut them afterwards - or you slice the chicken breasts which obviously means that you don't need to cut the meat after frying. The meat I bought was sliced already, so I couldn't follow the original recipe.
- Whatever you decide, marinate either the whole or sliced chicken breasts with the crushed clove and grated ginger. One hour (or more) if you leave the breasts whole and 30 minutes (or more) if you decide to cut them in advance.
- In the meantime puree the mango. You will need ca 220g mango puree which was ca 3/4 of the puree I got from one medium sized mango.
- Fry meat over medium heat until it has a nice colour. Season with salt and pepper while frying. Remove from skillet and set aside.
- Fry shallots in the skillet you used for the meat. Add the spices. The stated amount will result in a very mild curry, but you can add more once you've added all the ingredients for the sauce. Fry the shallots and spices on low heat until fragrant.
- Add cream and 220g (ca 3/4 of a medium mango) of the mango puree. Cook for 10 minutes, stirring frequently. Season with salt and pepper and add more of the spices, the mango puree or the cream if desired.
- Slice the meat (if it's not sliced already) and add it to the sauce with its juice.
- Wait until meat has heated and cooked and serve with rice.
- The chicken breasts could also be barbecued, cut in slices and added to the sauce. The original recipe says barbecuing the breasts on coal will result in a particular tasty flavour.
An interesting recipe and so unique. It wasn't too spicy and so next time I'll use more spices. The mango gave a sweeteness to the dish and maybe its was too sweet for my taste. Next time I'll try it with more spices and less mango. But I eat it and enjoyed it with basmatti rice. A great dinner. A very good recipe, Tigerduck!
Enjoyed this chicken a lot, nice flavors and not spicy. I used chicken breast tenders, ground ginger instead of fresh, and green onions instead of shallots. This also went together a lot quicker than I had thought, an added bonus! Thank you tigerduck!!
Very good sweet and not all that spicy!I really thought it would have been spicier! I added 1/2 teaspoon cardamom as well. Used a sweet onion in place of the shallots. I did cut the chicken browned one side flipped over and then tossed the diced onions in following with the rest of the ingredients. Making it easier so there is no taking out and putting back the chicken. I`ll add some heat next time. I served this with my Potato, Beet, Cauliflower and Broccoli Salad Platter Potato, Beet,cauliflower and Broccoli Salad Platter and Paula`s Classic Saffron Rice Classic Saffron Rice.