Mango Chicken

   Here is Must Go Monday's Mango Chicken Recipe that my son, Anre' and I came up with:

4  Cups Shredded Chicken (or you can use 4 boneless, skinless chicken breasts)
3/4 Cup chopped red onion
2  cloves garlic, minced
1  mango, peeled, seeded, and chopped
3  Cups orange juice
3  Red Chilies, soaked and chopped
1  red bell pepper, seeded and thinly sliced
2  tsp Red Curry Paste (or to taste)
3  Tablespoons corstartch
1/4 Cup Hot water
1  Tablespoons oil
Salt And Pepper to taste

1. In a large skillet, brown the chicken breasts in oil till crispy and juices run clear. Be sure to salt and peper chicken.
2. Add the red onion, red chilies and garlic to chicken. Saute for 2 to 3 minutes, stirring often. Add the orange juice, and bring to a boil. When the juice boils, add the mango slices and Red Curry Paste. Turn down heat and simmer for 2 minutes. Dissolve cornstartch in hot water, stir into sauce. Add thn sliced red pepper. Stir until sauce thickens slightly.

We served this over Jasmine rice. Pretty tastey! This pairs nicely with some steamed brocoli or spinach.Cook's note: if you find the orange balance in this dish a little off, just add more onion (or onion powder) to make the orange less aparent.
    What we would to different: This dish is potentially very spicey. You control the spicewith the red chilies and curry paste. While Leona enjoyed the flavours in this dish, she found it too spicey (she drank quite a bit of milk to cool her tongue from this dish!) she would reduce the spicey elements to half. Melissa loves spicey food and found it to be enjoyable (even a little more curry paste would have been nice). Fresh pineapple chunks or pomiganite would have been a nice little zip, these will be added next time (Leona added pomigranite to hers and highly recomends it!). Please let us know what you think! Our thanks to Melissa's 17 year old son for such a delightful recipe.