Simmering chicken in a hot mango sauce. This flavorful and adaptable sauce tastes wonderful on steak or fried chicken. It complements grilled foods as well.
| Prep Time: | 25 mins |
| Cook Time: | 25 mins |
| Total Time: | 50 mins |
| Servings: | 4 |
| Yield: | 4 servings |
Ingredients
- 1 teaspoon ground cumin
- ½ teaspoon curry powder
- 1 tablespoon distilled white vinegar
- 1 tablespoon balsamic vinegar
- 1 tablespoon olive oil
- ¼ cup brown sugar
- 1 pinch salt and ground black pepper, or to taste
- 4 chicken drumsticks
- 2 tablespoons butter
- 1 large mango, peeled, seeded, and sliced – divided
- 1 tablespoon Dijon mustard
- 1 clove garlic, crushed
- 1 teaspoon crushed red pepper flakes
- 2 small onions, sliced – divided
- ¼ cup white sugar
- ¼ cup brown sugar
- 1 bunch mustard greens, washed and chopped
- ¼ cup raisins
Instructions
- Place the cumin, curry powder, white and balsamic vinegar, olive oil, 1/4 cup brown sugar, salt, and black pepper into a resealable plastic bag, and smush the bag several times with your fingers to combine and mix all ingredients. Place the chicken drumsticks into the bag, and knead the bag again with your fingers to coat the chicken in seasonings.
- Heat butter in a large skillet over medium heat, and place the seasoned chicken pieces into the hot butter. Brown the chicken well on both sides, about 10 to 12 minutes.
- Place half the mango slices, Dijon mustard, garlic, red pepper flakes, and 1 sliced onion into a blender, and blend until smooth, about 1 minute. Pour the mango mixture into the skillet over the chicken. Stir in 2nd sliced onion, white sugar, 1/4 cup of brown sugar, mustard greens, and raisins; stir mixture to dissolve sugar. Bring the mixture to a boil, reduce heat to a simmer, and cook until the chicken is no longer pink at the bone and the juices run clear, 10 to 15 more minutes. Stir often while cooking.
Nutrition Facts
| Calories | 471 kcal |
| Carbohydrate | 59 g |
| Cholesterol | 79 mg |
| Dietary Fiber | 5 g |
| Protein | 22 g |
| Saturated Fat | 6 g |
| Sodium | 227 mg |
| Sugars | 49 g |
| Fat | 18 g |
| Unsaturated Fat | 0 g |
Reviews
I made this. OH MY delicious.
This is the best sauce for greens I have ever tasted. And yet when I was making it I was skeptical. I couldn’t find my curry so made my own. I used thighs instead of legs. And finally, my mango wasn’t ripe so I used two small pears. Since I’m lazy I skipped the plastic bag and just sautéed spiced and then added chicken. Then I threw everything else in a food processor and just added it right before the greens and let simmer for 20 minutes or so: OUTSTANDING. The sauce is just incredible ! It was fine on the chicken but we are mainlining those greens!
The recipe as is needs some tweaking. I added an extra mango, and just cooked all the ingredients down in the pot instead of blending ahead of time. Sugar needs to be cut in half at least. Next time I will also try using a bit more vinegar and maybe some chicken bouillon or something. Also throw in the extra spices you dipped the chicken in while it’s cooking – excellent flavor, will definitely make again.
First recipe I ever followed and my friends from India even were surprised by the outcome!
This is fantastic. ALMOST identical to my favorite Mango Chicken dish @my favorite Indian restaurant, which has cilantro in it, which I will add next time. There is a step missing about adding the other half of the mango with the 2nd sliced onion before simmering. Also, I think you can skip the step where you put the chicken in a bag with the smushed ingredients. It works fine to mix the first part of the ingredients in the pan with the melted butter, then add the chicken, unless maybe you’re supposed to marinate it in the bag (?) which I don’t think it needs because it tasted great without. This works with or without raisins, too.
This was very sweet, the sauce has the consistency of an applesauce and it has pretty good flavor, I just don’t know how much it’s worth the work. I did it without the greens or raisins and used regular strips instead of drumsticks.
So the sauce for the chicken is great, I’ve made it twice and and it’s turned out great both times. However, it seems that some instructions are missing (like where does the other half of the mango go?!) Obviously minor details, but I blended it, the spices and the onion together and worked out well. If a blender is not available, I also made it finely chopping up everything (I got a new knife, needed to try it out), and it works just as well. Anyways, great recipe, just use your imagination to fill it out