Main dishes · CRESPO KITCHEN

Chicken with mango-coconut sauce

Seared chicken breasts with ginger, mango and coconut milk.

23 min approx.4 servingsFresh mango

Dish photograph: Chicken with mango-coconut sauce. National Mango Board · National Mango Board — permission for industry use. Original. Photography credits.

Ingredients

4 boneless, skinless chicken breasts
2 garlic cloves, finely chopped
1 tablespoon chopped fresh ginger
½ teaspoon ground cumin
½ teaspoon red pepper flakes
1 teaspoon kosher salt
3 tablespoons olive oil
1 large ripe mango, peeled and chopped
½ cup coconut milk
1 tablespoon chopped fresh cilantro
Cooked rice for serving, optional

Method

Mix the garlic, ginger, cumin, chile flakes, salt and oil. Coat the chicken in the mixture and discard any remaining raw-chicken marinade.
Brown the chicken on both sides in a hot nonstick skillet for about 7–8 minutes total.
Add the mango and coconut milk. Simmer for another 4–5 minutes, or until the chicken reaches 165°F in the center.
Finish with cilantro and serve with the sauce, adding cooked rice if desired.

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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:

mango.org

Recipe credit: Chef Allen Susser