Ingredients
Mango Chicken
- 420g can mango slices in syrup,drained
- 170g can coconut cream
- 1 tablespoon vegetable stock concentrate
- 80 grams water
- 2 cloves garlic
- 1 red chilli fresh
- 4-6 Chicken breasts 125g each or boneless thighs
Rice and vegetables
- 250 grams basmati rice
- 400g Green beans, trimmed
- 300g broccoli
- 1 fresh sprig parsley or coriander
Accessories you need
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Varoma -
Simmering basket -
Spatula TM5/TM6
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I'm cooking this todayRecipe's preparation
add drained mango slices, coconut cream, water and stock to TM bowl and blend on speed 7 for 10 -20 seconds or until smooth. Set aside. add garlic and chilli and chop on speed 7 for 5 seconds add oil and sauté for 2 minutes/100o/speed 1 add chicken and cook for 15 minutes/100o/reverse/speed soft add mango puree and cook with MC off for a further 10 minutes/100o/reverse/speed soft.set aside in Thermoserver
Cook rice as per Everyday Cookbook. Place vegetables into Varoma Dish and steam while rice is cooking
Chicken Mango
Thermomix Model
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Recipe is created forTM 31
This recipe was provided to you by a Thermomix ® customer and has not been tested by Vorwerk Thermomix ® or The Mix Australia Pty Ltd and The Mix New Zealand Ltd.
Vorwerk Thermomix ® and The Mix Australia Pty Ltd and The Mix New Zealand Ltd assume no liability, particularly in terms of ingredient quantities used and success of the recipes.
Please observe the safety instructions in the Thermomix ® instruction manual at all times.
Comments
Instructions are not clear...
Great recipe and tasty, but next time I am going to thicken sauce some with cornflour so that it sticks to the chicken.
Following all comments.. I used a chicken stock for extra flavour. Threw in red capsicum, carrot and celery with the garlic. The chicken did shred as told by others,but I didnt mind that. Left out the water and added a small.amount of corn flour. My infirm parents loved it, but with hindsight, will probably serve on mash potato over rice. Will def do again.
I added a tsp of vinegar and fish sauce after tasting, as it had no taste. The vinegar and fish sauce improved it a little but still very bland. Will not try again.
Easy to make, but a bit bland. I like the idea of lime juice in a previous comment, and a bit more chilli.
Nice easy meal. I agree that the oil is missing from the list of ingredients. I used about 25 - 30 gms of coconut oil which added to the tropical taste of the mango. The chicken was shredded a little more than what you would normally like it to be, however, the taste was terrific. Will probably add a little more chilli next time. We steamed carrots and broccoli in the varoma while cooking the jasmine rice. Another tasty meal to add to the menu bank. Thanks.
Simple and delicious, will be making this again and again!! Thanks for sharing.
Not a big fan. There is no measurement for the oil in the recipe - I used 1 Tblspn. I also added 2 red chillis (without the seeds) and it was still a bit bland. I used frozen mango (defrosted) but will use fresh next time. There was too much sauce so I will omit the water next time and add a little more coconut cream. Probably needed less cooking time and maybe a little cornflour to thicken it up. I will try it again with the adjustments.
Mild flavour, not spicy. I used fresh mango instead of tinned mango. i added one red chilli but there was no spice, would add a second chilli next time. I cut the chicken into chunks, and ended up with shredded chicken. It is a very saucy dish, you could add additional chicken or vegetables easily.
I used carnation brand light evaporated coconut milk and left out the water, it doesn't look appealing, the flavour is ok but it seems to have separated slightly and is very runny. Will defiantly get some coconut cream and try it again.