Over the holidays, I had purposed to roast a whole chicken and I finally got around to doing that on Christmas day. I have to say, I was impressed, the chicken was not only delicious, crispy but also juicy. Anyway that’s a recipe for another day but lemme leave you with the photo of the chicken.
Since the chicken was to feed two people there was plenty of leftover. I removed all the remaining meat from the bones then I refrigerated Fast forward to Boxing day and I’m busy thinking of what to cook. At first I wanted to make some chicken salad but then I remembered I’d seen a recipe for chicken in a previous issue of True Love magazine.
I grab my magazines looking for the exact issue with the recipe, it was the November issue. Lucky for me, I had all the ingredients on hand, yep *excitement*.
The recipe calls for raw chicken but I used my leftover chicken. To eat is your own…
30ml vegetable oil
1 bunch spring onions, finely chopped
3 cloves garlic, crushed
1 tbsp ginger, crushed
1 tbsp curry powder
1 teaspoon cumin
4 boneless, skinless chicken breasts cut into 2.5cm cubes – I used leftover chicken
2 mangoes, skinned and cubed
50ml coconut milk – I used coconut cream
Salt to taste
In a large skillet heat the vegetable oil, then fry the onions, garlic and ginger.
Saute until softened then add the curry powder and cumin and cook for three minutes.
Add the chicken pieces and fry until slightly browned on the outside and the chicken is coated (about three minutes).
Finally add the mangoes, water and coconut cream. cover and let it simmer for 25 minutes, stirring occasionally.
Let the curry cook down until the mangoes are soft and the chicken is well done. Season with salt and cover for 10 minutes.
Serve with rice.
Pretty delicious. Different but delicious.
Would I try this again?