- 3 tablespoons oil
- 1 chicken, cut into 8 pieces
- 1 large red onion, chopped
- 2 garlic cloves, roughly chopped
- 2 1/2 inch piece of peeled ginger, roughly chopped
- 2 small chillies (chile peppers), minced
- nutmeg for grating
- 3 pinches of ground cloves
- 2 large ripe tomatoes, peeled and chopped
- 1 ripe mango, peeled, stone removed, flesh cut into big chunks
- 2 tablespoons chopped coriander (cilantro)
- salt and freshly ground black pepper
Heat the oil in a large, wide pan. Add the chicken and fry over a high heat until golden all over. Towards the end, add the onion to the side of the pan, frying it until golden also.
With a pestle and a mortar, pound the garlic, ginger and chillies to a pulp, then add to the onion in the pan. Season the chicken on all sides with salt and pepper and a good grating of nutmeg. Add the cloves to the onions.
Add the tomatoes to the pan and stir, pushing them down around the chicken so they are touching the bottom of the pan. Cover, lower the heat and simmer gently for about 30 minutes. Check regularly as there is no extra liquid here; I like that the chicken gets a roasty kind of look. Turn the chicken pieces over once or twice.
Add the mango to the pan, gently mixing some through the sauce and also dolloping some here and there over the chicken pieces. Cover and cook over a low heat for 15 minutes, until the chicken is deep golden and tender and the mango is very soft and broken down. If necessary add just a few drops of water to stop anything from sticking and burning, and to make a little sauce. Scatter in the coriander and remove from the heat.
Leave to stand with the lid on for 10 minutes or so before serving warm, or at room temperature.
About this recipe
“I love the flavors of this mango chicken. It’s good with a dish of lentils or greens, and both tomato and onion rougails.” -- from Provence to Pondicherry: Recipes from France and Faraway by Tessa Kiros, photos by Manos Chatzikonstantis.
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