Comments | cooking: Almond chicken and mango sauce?

spacewolfcub in cooking

Almond chicken and mango sauce?

Jul 15, 2009 23:20

I have this crazy idea, please tell me if you see alarming flaws in it ( Read more... )

sauce: all, fruit: mango, meat: chicken, method: frying, nuts, method: breading

Comments 23

phonte July 16 2009, 07:32:36 UTC

sounds good!

spacewolfcub July 16 2009, 07:54:41 UTC

Thanks :-)

gemfyre July 16 2009, 07:41:38 UTC

Sounds decent to me.

For a crunchier coating you could just put the almonds in a bag and beat them with a rolling pin.

I'd add a bit of sugar to the mango to help with the caramelising, and leave some chunky bits of mango in the mix to make it interest.

Hrm, seems I'm interested in chunky bits here.

Check out this recipe - http://www.naughtycurry.com/home/2006/07/mangoes_and_rum.html

spacewolfcub July 16 2009, 07:52:25 UTC

Ooooh, that sounds good.

No pepper in house though. SIGH. Still, you mentioned sugar and they mentioned orange juice and that sounds good.

I'd use alcohol but I am a fussy mormon.

I could leave chunky mango bits and use it as a sauce instead of the dip-like thing I had thought of, true...

And I'd have so much fun with the beating of the almonds! But I am accident prone. LOL As it is I'd have tons of scars on my fingertips except I wear my nails long... when they survive. LOL !

Thanks though! Maybe I'll serve it with ice cream, who knows? LOL

(The comment has been removed)

spacewolfcub July 16 2009, 15:55:03 UTC

Oooh, lime juice would be better than orange juice.

Ginger, I wonder if we have any. Thanks!

alias_sqbr July 16 2009, 12:09:19 UTC

*imagines* I think you need sugar, tastiness and acidity. Like caramelised onions, lime juice, or chutney. Maybe coriander and ginger.

spacewolfcub July 16 2009, 15:56:00 UTC

I trust you. You're a doctor, so you must be right. :-P

Coriander is... parsley?

jano July 16 2009, 16:03:05 UTC

cilantro

spacewolfcub July 16 2009, 16:04:09 UTC

Ah, okay. I can picture the taste now, yes... Mmmmm...

Thread 5

hazakaza July 16 2009, 13:40:41 UTC

If you fry them, I would be afraid that the almonds might burn before the chicken is done. Maybe toss in a pan, and then finish in the oven? or just use really thin bits of chicken--either thin filets or pound whatever you're using flat.

spacewolfcub July 16 2009, 15:57:18 UTC

Good point! I was thinking of cheating and using thin bits of chicken because I might not have the patience to wait for a full breast. LOL

I love all this advice to pound the almonds, now pound the chicken. LOL !!! YAY VIOLENCE !

talonvaki July 16 2009, 13:44:25 UTC

Some cornstarch for the mango sauce to thicken it and make it glossy?

spacewolfcub July 16 2009, 15:58:04 UTC

*hangs head* Sadly, our cornstarch died a timely death. I could make roux, but would that change the flavour too much?

xjmrufinix July 16 2009, 15:59:43 UTC

A simple flour/butter roux should have very litle effect on the flavour, particularly if you use unsalted butter.

spacewolfcub July 16 2009, 16:05:57 UTC

Okays!!1 :-D