Ingredients
|
1 onion, finely chopped
1T butter 1 package of boneless/skinless chicken thighs, 4-5 pieces, cut into bite-sized chunks. ¼ cup Major Grey mango chutney, or homemade Major Grey chutney is available at most grocery stores ½ cup (or so) chicken broth |
1-2 ripe mangoes (Haden preferred), cubed
Fresh cilantro, to taste, chopped (optional) Honey-roasted peanuts or cashews |
What To Do
To prep, cut onion, cilantro, and mangoes, and keep them in separate piles or bowls. Cut the chicken into chunks last and keep it separated as well.
Cook onion in a butter. When it it soft and starting to brown, add chicken with the broth and chutney.
Cook until the sauce reduces and the chicken is cooked through and shiny, about 15 minutes.
Toss with mangoes at the very last minute and garnish with cilantro and cashews. Serve over jasmine rice.
Cook onion in a butter. When it it soft and starting to brown, add chicken with the broth and chutney.
Cook until the sauce reduces and the chicken is cooked through and shiny, about 15 minutes.
Toss with mangoes at the very last minute and garnish with cilantro and cashews. Serve over jasmine rice.
Variations on a Theme
- For Hawaii people, Haden or Shibata mangoes work best. Pirie mangoes will be too soft.
- As far as I can tell, the mangoes I get at Safeway are Haden.
- Haven't tried using frozen mangoes for this.
- This is from an old Sunset Magazine recipe that I made, and then promptly lost.
- I'm quite sure I've left out steps, but the re-creation is an efficient, yummy dinner.
