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Tuesday, 4 November 2014

Mango Chicken

Chicken breast wrapped in vine leaves served with a mango sauce that has coconut milk and just a hint of curry and garnished with slices of fresh mango.
Possibly a little late in the year for this dish but there are some wonderful juicy full of flavour mangoes around in the shops at a great price.  I often serve this in the summer, lovely vibrant colours, a light sauce and the vine leaves wrapped around the chicken keeping those juices inside.  I have a Belgian customer who will book everytime I put this on a menu!

To Make the Base for the Sauce:
1 tin coconut milk
Half fresh mango peeled
200 ml chicken stock (Click here for Chicken Stock Recipe)
1 tsp Indian curry powder
Preferably using a hand held blender blend all the ingredients together.  You can keep the sauce base in the fridge for 3 days until required if you want to make this ahead of time.  This will give you enough sauce for 6-8 portions.

For the Chicken - use skinless chicken breast fillets and wrap them in vine leaves.  Each chicken breast normally takes about 3 vine leaves. Vine leaves are fairly widely available in jars in supermarkets or specialist delis.
I normally then wrap each chicken breast in tin foil with a knob of butter before cooking in the oven.  This helps keep all the juices from the chicken inside and prevents the vine leaves from burning.

To make the sauce - while the chicken is cooking put half a glass of dry white wine and a knob of butter in a pan, heat and reduce the wine by half.  Now add sufficient of your sauce base for the number of portions you require, bring to the boil and add 50 - 75 ml double cream.  Reduce to a simmer and allow the sauce to thicken slightly.


To Serve - slice the chicken in half over a potato rosti or a potato cake, garnish with slices of fresh mango and finish with the sauce.  Perhaps accompany the dish with some roasted vegetables.