Spicy chicken and mangoes on lettuce. I like this recipe because it's a good excuse to buy early season mangoes-or to buy mangoes at any time! This is a great in-between seasons meal at our place, it is salad but still warm.
1/3 cup (85 ml) plain low-fat yoghurt
1 1/2 tablespoons (30ml) lime juice
1 1/2 tablespoons mango chutney
1 tablespoon (20ml) seasoned rice vinegar
1 teaspoon honey
1/4 teaspoon ground cumin
1/4 teaspoon ground coriander
1/4 teaspoon ground paprika
1 teaspoon olive oil
4 skinless, boneless chicken breast - cut into strips
2 teaspoons grated fresh ginger
1 clove garlic, peeled and minced
1 1/2 cups peeled, seeded and chopped mango, about 1 large mango
1 medium red capsicum, sliced
1/3 cup chopped spring onion
1 green lettuce, leaves torn
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In a small bowl, blend yoghurt, lime juice, mango chutney, rice vinegar, honey, cumin, coriander and paprika.
Heat olive oil in a medium frypan over medium heat. Place chicken, ginger, and garlic in the pan. Cook 7 to 10 minutes, stirring occasionally, until chicken is no longer pink and juices run clear.
Add the mango, red capsicum and spring onions to the frypan. Cook about 5 minutes, until the capsicum is tender and mangoes are heated through. Stir in the yoghurt mixture. Spoon over the lettuce to serve.