DistributorsMain dishes · CRESPO KITCHEN
Chicken in mango cream with pistachios
Chicken strips with diced and puréed mango in a creamy sauce, served with rice.
40 min approx.4 servingsFresh mango
Photo: Viola Niksa (Fledermaus)Ingredients
- 500 g chicken breast, sliced
- 2 ripe mangoes, peeled and chopped
- 2 bunches scallions, sliced
- 125 ml whipping cream
- 125 ml white wine or chicken stock
- 4 tablespoons oil
- 1–2 tablespoons prepared mango chutney
- 1 tablespoon shelled pistachios
- Curry powder, salt and pepper to taste
- Cooked white rice, for serving
Method
- Purée half the mango; reserve the remaining pieces. Keep raw poultry and its utensils separate from ready-to-eat ingredients.
- Heat the oil in a skillet. Brown and season the chicken, then transfer to a clean plate.
- Sauté the scallions for about 5 minutes. Add the mango pieces, purée, cream, wine or stock, and chutney.
- Return the chicken and simmer gently until the center of the strips reaches 165 °F / 74 °C. Adjust curry, salt and pepper.
- Serve with white rice and scatter the pistachios over the chicken.
Research sources
Adapted from the credited source, with wording and translation for RCF; not tested in our kitchen. Times are estimates. Sources consulted for ingredients and techniques:
Recipe credit: Koch-Wiki contributors
Adaptation and translation under CC BY-SA 3.0