It is mango season here in the Middle East and the grocery store is loaded with cheap mangoes from Pakistan. These mangoes are a bit different from the mangoes that I am used to from Australia. They are not as voluptuous as those Australian mangoes, and a little on the paler side. However, the taste is just as delicious.
So this is one of those recipes that I just made with instinct as to what would taste good. Oh, and whatever was left in my refrigerator on a Sunday night. I salvaged a few stems of turmeric root that had nearly had there day, along with 3 mangoes that were also going to have a similar fate.
This Mango Turmeric Chicken is a really easy dinner to whip together. It is delicious and sweet, making it a great one for the kids. If I was not cooking with children in mind, I would all a little fresh or dried red chilli to really spice it up.
I served this Mango Turmeric Chicken with a side of red rice. Again, this is what I had on hand and was wanting to use it up. You could put this with regular white rice, brown rice, or if you are avoiding grains it would be amazing with cauliflower rice.
If you are ever in a surplus of mangoes then give this recipe a try. If you still have mangoes left over why not also whip up the Mango Chia Pudding or our yummy Mango Gummies. If you are not in a part of the world that is currently in mangoes season, then you can also use tinned mangoes or even better, frozen mangoes. I would choose the frozen mangoes as they are not sitting in syrup or have been canned in a tin that is most likely lined with BPA. Just defrost the mangoes first and I am sure it will taste just as great.
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Let me know what you think.
- 500gm chicken breast or thighs
- 2cm stem fresh turmeric root
- 1cm stem of fresh ginger root
- 1 clove garlic
- 3 small mangoes, peeled and flesh chopped
- handful of green beans, ends trimmed and chopped
- ½ cup chicken stock (organic or homemade)
- ½ cup coconut milk
- pinch sea salt
- handful of fresh coriander, chopped
- 1 cup red rice, cooked as per packet instructions
- coconut oil for cooking
- fresh or dried red chilli to suit taste (optional)
- Place the ginger, turmeric, garlic, stock, chilli and the flesh of 1 mango in a food processor and blend until it is liquid.
- Heat a little coconut oil in a fry pan. Add the chicken and cook for a few minutes until browned.
- Add the pureed mango sauce to the frypan and continue to cook the chicken for a few minutes.
- Add the coconut milk to the frypan and stir well to combine it with the mango sauce.
- Add a little water if there is not enough sauce.
- Add the green beans and salt to taste.
- Once the chicken is cooked through and the beans are slightly tender then remove the frypan from the heat.
- Serve with mango chicken with the rice of your choice and garnish with fresh coriander.