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Mango Chicken Recipe
|Chicken||4 Pound, cut into serving pieces|
|Peanut oil||3 Tablespoon|
|Onion||1 Large, thinly sliced|
|Mango||1 , peeled, pitted and sliced|
|Chopped lemon grass/Grated lemon rind||1 Teaspoon|
|Ground coriander||1⁄4 Teaspoon|
|Ground cinnamon||1⁄4 Teaspoon|
|Chicken stock||1 Cup (16 tbs)|
|Light cream||1 Cup (16 tbs)|
|Flour||2 Teaspoon, mixed to a paste with 1 tablespoon lemon juice and 1 tablespoon water|
Serving size: Complete recipe
Calories 4864 Calories from Fat 2898
% Daily Value*
Total Fat 324 g498.8%
Saturated Fat 112.4 g562.2%
Trans Fat 0 g
Cholesterol 1489.2 mg
Sodium 2018.1 mg84.1%
Total Carbohydrates 89 g29.8%
Dietary Fiber 10.4 g41.6%
Sugars 47 g
Protein 385 g769.6%
Vitamin A 115.5% Vitamin C 134.8%
Calcium 49.1% Iron 94.6%
*Based on a 2000 Calorie diet
Rub the chicken pieces all over with the salt and pepper, then set aside.
Heat the oil in a large frying-pan.
When it is hot, add the chicken pieces and fry, stirring occasionally, until they are evenly browned.
Using a slotted spoon, transfer the chicken pieces to a flameproof casserole.
Add the onion to the frying-pan and fry until it is soft.
Using the slotted spoon, transfer the onion to the casserole.
Add the mango slices to the frying-pan and fry, turning once, for 4 minutes.
Stir in the lemon grass or rind, coriander, cinnamon and stock to the pan and bring to the boil, stirring constantly.
Pour over the chicken and onion mixture in the casserole.
Cover the casserole and put into the oven.
Bake for 1 1/4 hours, or until the chicken is cooked through and tender.
Remove from the oven and, using tongs or a slotted spoon, transfer the chicken pieces to a warmed serving dish.
Keep hot while you finish the sauce.
Bring the casserole liquid to the boil.
Reduce the heat to low and stir in the cream and flour mixture.
Cook the sauce, stirring constantly, until it is hot but not boiling and has thickened.
Remove the casserole from the heat and pour the sauce over the chicken pieces.