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  Pahadiya Mango Chicken
  Category: Asian
  Author: Tulsi Regmi, University of Missouri-Columbia
  Date: 9/29/2010
  Hits: 545
Description: Nepali Chicken in Mango Sauce
History: Preparation of this delicious dish signifies the arrival of mango-harvest season in the foothill of the Himalayas.
Serving Size: 2-4 servings
Preparation Time:  30-45 minutes for cooking

2 lbs. chicken (black and white), cut into 1/2-in. slices
2 cups ripe mango, diced
1 cup fresh yogurt
2 tablespoons soy sauce
1 cup onion, thinly sliced
1 tablespoon garlic, minced
1 tablespoon ginger, minced
1 tablespoon black pepper corn
1 tablespoon cumin powder
1 teaspoon nutmeg
1 tablespoon hot chili powder
2 tablespoons flour
1 teaspoon freshly ground pepper
4 tablespoons clarified butter
Salt to taste
1 tablespoon chopped cilantro for garnish
1/4 teaspoon cinnamon powder for garnish
In a non-stick sauté pan, heat two tablespoons of butter. Fry a tablespoon of black peppercorn for 30 sec. Add onion and sauté until translucent. Add garlic, ginger, cumin, nutmeg, hot chili powders; stir well for a minute or so. Put the mango chunks into the onion mixture; mix well and sauté for five minutes to allow sweating of the mango. Add yogurt and soy sauce; stir thoroughly for the complete incorporation of the ingredients. Allow the mango mixture to simmer for 10 minutes so that the liquid has reduced by half. Remove the mixture from heat and transfer to a blender for pureeing. Puree the mango mixture into a mango sauce.
In a large bowl combine chicken pieces, flour, salt and one teaspoon ground black pepper; mix well. In a non-stick sauce pan, heat two tablespoons of butter. Add chicken mixture and brown well over medium heat for 8-10 minutes until the chicken pieces are almost done. To the browned chicken add the pureed mango mixture and stir well to coat all the pieces of chicken. Lower the heat and allow braising for 10-15 minutes until the chicken pieces are tender and a desired consistency of the mango sauce has been achieved. Adjust seasoning with salt and pepper.

Garnish with a tablespoon of chopped cilantro and 1/4 teaspoon of cinnamon powder. Serve with rice and/or roti.

Reformatted from a recipe submitted to Good Cooking © '2003 by Good Cooking, Inc. '99

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