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
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