Thursday, May 26, 2005


Mangoes...Mangoes! Fruit stalls, markets and roadsides are awash with yellow and green this summer. Not all mangoes are made equal though and nothing beats the sweetness, flavour and scent of a naturally ripened one. We were given a whole basket recently, picked straight from a backyard tree sans any fruit boosters and Chinese newspaper wrappings. Yummm.....it really is different! The flavours and aromas bring me back to my childhood vacations at my Lola's in Cavite, when during a windy day you can just stand under a tree and wait for a few fruits to fall. Inay (this is how we called Lola) had 3 different varieties in her backyard Piko, Padera and Carabao. I dug into my recipe collection and made this Mango chicken dish, it's made with coconut cream, curry and some other spices.
Mango Chicken Recipe
1 whole Chook (about 1.5kls) cut up in pieces
2 cups Coconut Cream
1 Tbsp. Turmeric powder
2-3 Tbsps. good Curry powder
2 Tbsps. Garlic minced
1/2 cup Onions minced fine
2 whole Mangoes peeled, seeded & diced
1-2 whole Red Chili Peppers
Coriander leaves for garnish
Oil for sauteeing
In a thick bottomed casserole saute garlic and onions in some oil till tender.
Add Turmeric, Curry, Chili and stir till fragrant.
Add mangoes, stir and saute for about 2 minutes.
Add Chicken, stir and bring to the boil then add coconut cream.
Let simmer covered till sauce thickens, stir occasionally.
Season with salt & pepper.
Serve garnished with Coriander leaves and a Spice Oil (optional)

Spice Oil
In a small pan heat 2-3 Tbsps. oil Add 1 tsp. mustard seeds, 3 whole red chilis & Curry leaves. Give i t a quick stir till fragrant then pour on top of chicken.
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2 comments:

molly said...

hello just wanted to ask what kind of mangoes you used. are they supposed to disintegrate into the sauce? i can't wait to try this recipe thanks :-)

Loney Kitchen said...

I use Philippine mangoes but I suppose any ripe and sweet one will do. Good luck.