Mango and Lime Chicken
40 min
Serves
6 - 8
Ingredients:
6 chicken fillets, rinsed and cut into strips
2 T olive oil for frying
Vegetable oil for deep frying
1 medium onion, finely chopped
1 t fresh ginger
½ t dried ginger
1 tin of Mango
1 cup (250 ml) corn flour
1½ cups (375 ml) chicken stock
Juice of 1 lime
Juice of ½ a lemon
Fresh parsley, finely chopped
Salt to taste
Black pepper, crushed
In a large saucepan on a medium heat, fry the onion in olive oil until almost glassy. Add the fresh ginger and mango and fry for another minute or two.
Add the chicken stock, then the freshly squeezed lime, followed by the lemon juice and stir.
Turn down to a low heat, cover and allow to simmer for 15 minutes or until the mangos are cooked through and all the ingredients combine to form a sauce.
Spice the chicken strips with the dry ginger, lightly season with salt and black pepper and dip into the corn flour. In a large saucepan on a high heat, deep fry the chicken strips.
Add the chicken into the saucepan with the base sauce, cover and allow to simmer for 20 minutes, stirring occasionally.
Remove from the heat, add the fresh parsley.
