Chicken in Mango Sauce

This is a recipe I put together a few years ago. The main thing you need to watch out for is the mango sauce sticking to the pan, if you're not using a non-stick pan; other than that it's pretty simple.

Ingredients

Sufficient chicken for two people, deboned and skinned if necessary
1 large ripe mango, or 1 tin mango chunks
1 tsp ground coriander
1 clove garlic (chopped finely), or 1/2 tsp garlic powder
1 tsp ground black pepper
1/4 tsp cumin
1 tsp cinnamon
2 tbsp soy sauce
1 tsp Worcester sauce
Water if necessary
1 carton natural yoghurt or your favoured alternative

Method

Fry all the spices except half of the garlic in a small amount of oil. Drain the mango, if necessary, and puree (or at least squash it about a bit). Add mango to the spices, add soy & Worcester sauce, cook gently for about 10 minutes, stirring occasionally.

Meanwhile, chop the chicken into bite-size chunks and fry until opaque, along with the remainder of the garlic. Drain off any excess oil. Add the mango sauce and simmer gently for 10-15 minutes, adding water if needed; make sure the sauce does not stick to the pan. Serve with the starch-based accompaniment of your choice (probably a bit runny for noodles; rice works okay, and so does couscous), along with the natural yoghurt.

Variations

• Cut the soy sauce down to 1 tbsp, cut the garlic down to half and just add it to the chicken, add 1 small jar black-bean sauce to mango sauce. This usually makes it a bit more runny so you won't need to add water.

• might be interesting to add chili powder, chili oil or Tabasco sauce, in small quantities; I cannot decide which would work best, so haven't tried this yet.

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