Chicken in Mango Sauce
This Chicken in Mango Sauce is a delightful fusion of sweet and savory flavors that transforms simple ingredients into an exotic meal. Tender chicken pieces are coated in a rich, aromatic sauce made from ripe mangoes, warming spices like cumin and cinnamon, and a touch of soy sauce for depth. The natural sweetness of the fruit balances perfectly with the heat of black pepper and garlic, creating a complex flavor profile that is both comforting and adventurous. The creamy texture of the yogurt accompaniment adds a cooling contrast to the warm, spiced chicken. This dish is perfect for weeknight dinners when you want something special without hours of prep, or for entertaining guests who appreciate bold, international-inspired flavors. It pairs beautifully with fluffy basmati rice or warm naan bread to soak up every drop of the delicious sauce.
Description
This Chicken in Mango Sauce is a delightful fusion of sweet and savory flavors that transforms simple ingredients into an exotic meal. Tender chicken pieces are coated in a rich, aromatic sauce made from ripe mangoes, warming spices like cumin and cinnamon, and a touch of soy sauce for depth. The natural sweetness of the fruit balances perfectly with the heat of black pepper and garlic, creating a complex flavor profile that is both comforting and adventurous. The creamy texture of the yogurt accompaniment adds a cooling contrast to the warm, spiced chicken. This dish is perfect for weeknight dinners when you want something special without hours of prep, or for entertaining guests who appreciate bold, international-inspired flavors. It pairs beautifully with fluffy basmati rice or warm naan bread to soak up every drop of the delicious sauce.
Ingredients
- 2 chicken breasts (or equivalent in other part of chicken)
- 1 tin mangoes (or two fresh ones, which should be very ripe)
- 1 coriander (dried)
- 1/2 garlic powder (or 1 clove of garlic, finely chopped)
- 1 black pepper
- 1/4 cumin
- 1 cinnamon
- 2 soy sauce
- 1 Worcester sauce
- as needed Water if needed
- 1 carton natural yoghurt (to taste)
Directions
- 1 Heat a small amount of oil in a large skillet or saucepan over medium heat. Add the coriander, cumin, cinnamon, black pepper, and half of the garlic (or garlic powder). Fry briefly until fragrant, being careful not to burn the spices.
- 2
Drain the canned mangoes if necessary. Mash or puree the mangoes until smooth or slightly chunky, depending on your preference. If using fresh mangoes that are not very ripe, add a teaspoon of sugar to balance the flavor.- 3
Add the pureed mangoes to the skillet with the spices. Stir in the soy sauce and Worcestershire sauce. Reduce heat to low and simmer gently for 10 minutes to allow the flavors to meld. If the mixture is too thick, add a splash of water.- 4
While the sauce simmers, dice the chicken breasts into bite-sized pieces. In a separate pan, heat a little oil over medium-high heat. Add the remaining garlic (if using fresh) and the diced chicken. Fry until the chicken is opaque and cooked through, about 5-7 minutes. Drain off any excess oil.- 5
Add the cooked chicken to the mango sauce. Stir well to coat the chicken evenly. Simmer together for another 10-15 minutes, allowing the chicken to absorb the flavors of the sauce.- 6
Serve the chicken and mango sauce hot over steamed rice. Accompany with a dollop of natural yogurt on the side or stirred in to taste.NoteStorage: Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove, adding a splash of water if the sauce has thickened too much.
Substitutions: For a vegetarian version, substitute the chicken with firm tofu or chickpeas. Ensure the tofu is pressed and cubed before frying.
Tips: If you prefer a spicier dish, add a pinch of chili powder or fresh chopped chili to the initial spice mix. Adjust the amount of yogurt based on how creamy you like the sauce.
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