I mentioned previously that my good friends Steve and Craig gave me a copy of Loreto Cooks, compiled by the Catholic girls school in Toorak, Victoria.
At the time, I posted about the Rocky Road recipe (which was delicious!). However, around the same time, I also made mango chicken, a recipe submitted by Amanda Quirk. There are two recipes for mango chicken in the book, but the one that I chose did not include cream - given that it was Christmas and I was already eating way too many boombah* foods, I needed to cut down wherever possible.
This mango chicken was delicious. I spoiled it somewhat by adding too much salt afterwards - do not do this! The recipe is good as is, and if you feel that you need to add salt, go easy on it instead of tipping in half a jar, like me. I love the vibrant colour of this dish - it looks like sunshine.
The recipe is as follows:
Oil (for frying)
2 teaspoons curry powder
2 teaspoons cumin powder
2 tins diced tomatoes
1/2 cup mango chutney
4 tablespoons honey
750g diced chicken fillets
(I also added 1 chopped carrot and 1 chopped zucchini to make this a more complete meal in itself.)
Heat enough oil for cooking in a large frypan (I actually just sprayed the base of the pan with spray oil, and that was heaps). Add the onion, curry powder and cumin, and cook until the onions are soft. Add the tomatoes, chutney and honey, and cook for 5 minutes. Add the chicken and cook for a further 15 minutes or until the chicken is cooked through.
Serve with rice. (I served it with steamed bok choy!)
*Boombah is a word used by Jane Kennedy in her new cookbook Fabulous Food, Minus the Boombah, and means "food that makes your [backside] fat".