Mango chicken with currants

Since the kids left for college, I’ve stopped doing huge weekly shopping trips, reverting to the hunter-gatherer mode, foraging for foods via local restaurants and daily shopping trips. Meals have more variety when I can throw something together or make something up based on what’s fresh today.

There are a lot of great ethnic grocery stores in the area, but for an all-purpose trip, the local Eden Market is a great source.

They had some fresh currants for sale, I remembered that I had half a bottle of Nature Isle Mango sauce and too much sour cream in the fridge, so the recipe was mango chicken with currants

1 onion sliced thin
2 chicken cutlets sliced into bite sized pieces
1 tbs. olive oil
1/4 tsp. ground cardamom
1/2 tsp basil
1 tsp parsley
3/4 cup mango hot sauce
splash lime juice
3/4 cup water
sour cream
about 1/4 lb. fresh currants

1. Fry the onion in the olive oil till browned

2. slice the chicken into bite sized pieces. Marinade in about 1/3 cup of mango sauce

3. pull currants from their stems and put into a separate bowl

3. Add ground cardamom, basil, parsley to the oil and stir a bit. Add chicken pieces.

4. Add chicken pieces. Fry till no longer pink. add the rest of the mango hot sauce and bring to a boil. cook till liquid is reduced

5. Use a splash of lime juice and some water to thin sauce and de-stick the pan. Simmer for about 10 minutes, till chicken is done.

6. Stir in sour cream till blended. Then sprinkle the currants on top.

For a really interesting color and texture combination, serve over cooked green bamboo rice


About marypmadigan

Writer/photographer (profession), foreign policy wonk (hobby).
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