3 Tbs. corn or peanut oil
3/4 c. onion, chopped
1/2" fresh ginger, chopped
3 garlic cloves, chopped
2 1/2 lb. smoked boneless chicken breast, skinned
1 1/2 c. water
Salt and pepper to taste
3/4 c. fresh mango, diced
2 Tbs. tamarind paste dissolved in 1/4 c. water
Curry paste to taste
1/2 c. diced tomato, fresh or canned
1 Tbs. brown sugar
2 Tbs. fresh mint, chopped
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Heat the oil in a large pan and fry the onion for a minute. Add the ginger, garlic and stir fry another minute. Add the chicken breasts and brown them on both sides. Add the water, salt and pepper and bring to a boil. Cover the pan and simmer over low heat for 1/2 hour. Add the diced tomato, diced mango. Strain the tamarind liquid into the pan. Add the sugar. Cook over low heat for another 1/2 hour to reduce some of the liquid and thicken the sauce. Add the chopped mint and curry paste to taste.
Yield: 6 servings
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