The Haden mango’s inherent richness complements the fresh ginger used in this Mango Coconut Chicken dish for a tantalizing flavor and aroma.
Mango Coconut Chicken
Servings
4 Servings
Ingredients
- 2 cloves garlic finely chopped
- 1 tablespoon finely chopped fresh ginger
- 1/2 teaspoon ground cumin
- 1/2 teaspoon crushed red pepper flakes
- 1 teaspoon kosher salt
- 3 tablespoon olive oil
- 4 boneless skinless chicken breasts
- 1 large ripe slightly soft mango, peeled, pitted and chopped
- 1/2 cup coconut milk
- 1 tablespoon chopped fresh cilantro
Instructions
- In a medium-sized bowl, combine the garlic, ginger, cumin, red pepper flakes, salt and olive oil. Add the chicken to the seasoning mixture, coating completely, then discard spice mixture.
- In a large nonstick skillet over high heat, add the chicken and sauté until well browned on both sides, about 7-8 minutes. Add the mango and coconut milk. Bring to a simmer and cook for another 4-5 minutes or until cooked through. Add salt to taste.
- Serving Suggestion: Serve chicken with sauce over steamed white or brown rice and garnish with cilantro.
- Source:
- National Mango Board
What does she mean when she writes: “coating completely, then discard spice mixture.”
How can you discard the mixture if you just coated the chicken with it? Or does she mean “discard any left over spice mixture”?
Yes it refers to any remaining, just as a precaution so no one uses it after it may have touched raw chicken.
Can I use zico for this recipe?
Very easy. My husband liked it but kids did not. I would do less red pepper flakes next time..