One of the great things about subscribing to a CSA program is that it forces you to “use up” the fruits and veggies that you’ve been allocated, making it a lot easier to decide what to make for dinner. As Lisa will tell you, I can easily spend an entire afternoon poring over cookbooks, trying to decide on recipes. Having ingredients on-hand is a great way to narrow that scope. This easy, quick recipe from Hooked on Heat was a great way to utilize the mangoes that arrived this week. Chicken is stir-fried with onions, red bell peppers, and spices; mangoes are stirred in at the end to create a nice balance of sweet and spice.
You know, I think this is the first time I’ve actually cooked something with mango in it.
Oh yeah, I usually just have it by itself.
Pickapeppa Hot is really good in spicing this up… it has that tropical fruit taste that goes really well with the — hey, what are you doing?.
Getting more — this is good!
Save me some for lunch tomorrow…
We’ll see if there are leftovers, sucka!
Mango Chicken with Red Peppers
2 large boneless chicken breasts, cut into bite-sized pieces
2 large mangoes, diced into cubes
1 red bell pepper, sliced
1 medium-sized onion, sliced
1-2 red chilies, finely chopped
1 tsp ginger-garlic paste
1/4 cup chicken stock
1/4 tsp turmeric
1/2 tsp chili powder
1/2 tsp ground cumin
1/2 tsp ground coriander
2 tbsp canola oil
salt, to taste
cilantro, chopped for garnish
Heat the oil in a large non-stick wok over medium-high heat and saute the chopped chilies, ginger-garlic paste and onions until lightly browned. Add in chicken, peppers and spices, and stir-fry till chicken is cooked through. Stir in chicken stock and mango, and simmer for a few minutes.
Season with salt, and garnish with fresh coriander leaves. Serve with rice.
4 ServingsPrint This Recipe