This recipe was part of the Food Fight: Chicken Breast Challenge which ended May 2, 2008 05:00 PM. See winners »
Coconut Mango Chicken Recipe
I came up with this when it was too cold for me to leave the house and go to the supermarket. I just used what I had in the house. It was so tasty my husband kept talking about it at work and I had to give the recipe to many of his co workers. The spice level can be adjusted to ones taste. So can the sweetness. Leave out the coconut flakes if you want it less sweet.
- 4 boneless skinless chicken breasts
- 1/2 cup butter milk
- hot sauce to taste
- salt pepper to taste
- flour
- olive oil
- 1 can coconut milk
- 1 can mangoes in light syrup (can use fresh mangoes or dehydrated)
- Thai chili sauce
- cinnamon
- coconut flakes
- To make sauce:
Bring coconut milk to a mild boil.
Add:
mangoes (drained and chopped)
dash of cinnamon
Thai chili sauce
onion powder
salt
pepper
and coconut flakes.
Simmer until thick about 15 minutes - To make Chicken:
mix hot sauce with buttermilk
salt and pepper chicken
dredge in buttermilk mixture and flour
cook in olive oil until golder brown
- Great served over sticky rice
Member recipes are not tested by the CHOW food team.
hmm...i would go so far as to not fry the chicken. brown it, and remove, then throw in ginger and the mangoes, and chile into the pan, add the cocnut milk, and bring it to a simmer...add back in the chicken and let it braise.
like an actual curry...you could even add in some sweet red peppers, cilantro or basil...and maybe a sprinkle of nuts.
it think its just as...or even easier... YUM!
Fresh mangoes would work fine. I just used what was in my house. I would suggest almost over ripes ones.
I like the idea, but how about if you used fresh mangos?