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Monday, May 21, 2007

mango chicken madness

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Through serendipitous discovery, I’m also submitting this entry into the "Heart of the Matter" round-up for May. This is a new, but great monthly event where a round-up of heart-healthy recipes is gathered. Read more about it on the new blog - http://heartyeating.blogspot.com This month's is being hosted by Ilva, of Lucullian Delights, a super fab blog you should all check out.

This recipe is great because you’re using so many yummy, healthy things:
- lean chicken (source of protein!)
- low-fat milk adding calcium, but little sat fat (yes, I admit it, coconut milk would be divine here, but it’s great with regular milk….you could add a dash of coconut extract to fill in the gaps, perhaps?)
- mango – fruit kicks ass, vitamins, antioxidants, you name it
- hot peppers – capsicin is good for you and boosts your metabolism
- bell peppers, onion, garlic – a trifecta of delicious yumminess with all kinds of healthy properties (onions and garlic are especially good for the heart)
- whole wheat pasta – more fibre is good for your colon

Though I know my habits vascillate between the angelic and the demonic, it really is a great endeavour to try to eat healthy foods. Healthy can be yummy. It can be SOOOOO yummy.

You know what madness is? It's 50 cent mangoes. That's pure madness in this part of the world. Of course, I had to stock up. And now I have a drawerful of juicy, juicy mangoes to devour and enjoy.

I had a very lazy day today, enjoying my holiday monday and a day to myself (hubs was out visiting his parents, so I took the chance to lounge around in my jammies. Woot!)

This recipe is shamelessly ripped off of Cooking for the Rushed, The Healthy Family. I changed it a little bit, but it's not really my recipe. It's yummy though. Quick to put together, and very tasty.

Chicken in Mango Cream Sauce on Spaghettini
cooking spray
1 lb boneless, skinless chicken breasts
1/2 red onion
1 green pepper
3 cloves garlic, minced
1 heaping T curry paste (I used vindaloo for spiciness)
2 T flour
1/2 c. low-salt chicken broth
1/2 c. mango purée (about 1 mango)
1 c. milk
1 T peach jam
1 t crushed red chilies
1 mango, diced
1/3 c. chopped fresh coriander

3/4 lb whole wheat spaghettini

1. Fill a large pot with water. Cover and bring to a boil.

2. Spray a large nonstick fry pan with cooking spray and heat to medium-high. Cut chicken into small pieces and gradually add to pan as you cut. Stir until meat is no longer pink.

*meanwhile*

3. Slice onion and pepper into thin strips and add into pan as you slice.
veggies

4. Add garlic, curry paste and flour to the pan. Stir to coat chicken.

5. Gradually add chicken broth, mango purée and milk, stirring as you add. Add peach jam and crushed chilies.

6. Add pasta to boiling water and set timer for 8 minutes.

7. If you haven't already done so, dice your mango. Add it to the pan, along with the fresh coriander.
mango

chicken in mango cream sauce

8. Rinse cooked pasta in a colander with hot water. Serve topped with fresh mango and coriander. YUM.
dinner

This will serve 5 people and it actually good for you. How 'bout that. Thanks for reading - love the comments. :)

15 comments:

stacey25 said...

Wow that looks so Yummmy!!Next time I might have to get you to send some my way.

Christie said...

Question - how does one get past the "meat and fruit don't mix" issue? I just can't bring myself to experiment with this, but it does seem intriguing.....

Culinarily Curious said...

Healthy AND tasty... what a great combination. Thanks for sharing!

Meeta said...

WOW! an incredible combo of flavors. It sounds and looks really incredible!

Little Chef said...

meat and fruit are very good together... mmm chicken and pineapple!! Always a hit!!

mrbunsrocks said...

stacey25 - it is yummy. you can whip it up in less than 30 minutes - you should try!

christie - the whole "meat and fruit" thing is slowly growing on me. I still vehemently despise the idea of pineapple on pizza, but pineapple in sweet and sour chicken is good. Mango and pesto on pizza with chicken is also good. This is good. You should try it and see!

culinarily curious - thanks. As mentioned in the post, can't take credit for the recipe, but it is quite yummy. Just think how much more decadent it would be if one were to sub coconut milk for the regular milk, eh?

meeta - thanks. :)

little chef - I concur. :)

Thanks again for the comments.

Ilva said...

This is great! Thanks a lot for your entry!

Simone said...

This looks so tasty. I'm printing this one for sure.

Brilynn said...

I love the combo of mango and chicken. I like a lot of fruit/meat combos.

Beth said...

this sounds awesome :)

hartini.com said...

Devine!!! I'm going to save this and try it out some day soon. I love chicken and mango [chutney] on my salad, so I am sure this will taste great on spaghetti :) Thanks for sharing the recipe! »

Kevin said...

The recipe sounds good and the photos look good. Mango, chicken and curry; mmmm....

Anonymous said...

Not sure if you check back to see comments on older posts, but I just had to let you know that this dish is FANTASTIC! Super easy and quick to make, great for guests who think you've slaved all day over curry, and totally delish! Thanks so much for a new household favourite...

(If I don't have green peppers on hand I sub in any other colour, which seems to work just as well)

Anonymous said...

I come from East Africa, so cooking fruit with meat is a no brainer. I'm always looking for new things to do with mangos. Try making a salsa of mango, roasted red pepper, jalepino, cilantro, garlic and lime juice then using it as a topping for bbq'd steak. Yummm!! Kate in T.O.

Jackie said...

I've been meaning to make this recipe forever -- and I finally did! Though this post is almost a year old now, I wanted to come back and say thank you. It was absolutely delicious, and very easy. I made a few modifications: used skinless chicken thighs instead of boneless/skinless chicken breasts; used coconut milk instead of milk; used a thai-inspired curry mix (with ginger), since it was on hand; served over rice noodle vermicelli. I loved the idea of adding pureed mango to the mix - a nice thickener. Definitely a keeper on our regular rotation.

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