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Mango Chicken

My favorite thing about the picture above? The cilantro on the Mango Chicken and in the glass cup is from my garden. Now, that’s something to get pumped about considering I barely have a yard. And what little yard I do have is taken over by a trampoline for the boys.

We live close to town which was really important to me after living in Manhattan for 17 years. I wanted to be able to walk to restaurants, a grocery store and a book store without having to get into the car. Well, everything I just mentioned is a mile away from my home –about a 15 minute walk. I throw on a back pack and the boys and I are off on foot. It is so much fun to explore the neighborhood with them.

Anyway, back to my garden. Because we live close to town, we don’t have a big lot. It’s kind of like brownstone living. The houses while fairly large, are quite close together and the yards are sparse. This year, we dug up all of the flowers (well just about all) and planted edibles and we have hit the total jackpot this month. Salad galore and herbs too.

In terms of the recipe below, I must thank Elise over at Simply Recipes once again. In my humble opinion, she has the best chicken recipes on the web. They are fantastic! This is my adaptation of her Mango Chicken. I removed the heavy cream, added coconut milk and made a couple of other changes as well.

Mango Chicken
Serves: 4-6
  1. In a large saute pan, warm oil over medium heat
  2. Add onions, stirring occasionally, cooking until soft, 5-10 minutes
  3. Add red pepper, ginger, garlic, curry and salt, cook 5 minutes
  4. Add vinegar, water, coconut milk and mango to pan, bring to a boil briefly, then reduce heat
  5. Add chicken pieces, return to a low simmer
  6. Cook for 8-10 minutes until chicken is cooked through --cut open largest piece to check
  7. Garnish with cilantro
  8. Serve

This dish is fun, festive and easy to make. I hope you like it as much as we did!