I decided to challenge myself in 2010 and cook at least one new meal a week. I mostly cook without a recipe, just kind of combine what I need to get rid of from the fridge and/or the pantry to create a meal for the night. I like doing that because generally, my meals are quick to make and I don't waste much,since I use everything before it goes bad, but it also get me in a little of a rut as far as creativity goes. So for 2010, at least once a week, I am going to search for a recipe (in cookbooks or online) that goes beyond my scope of expertise. So far, I am having a lot of fun with that.
I found Bobby Flay Cooks American on sale at Barnes and Nobles before the holidays for something like ten dollars, and let me just say the book was money well spent. I like Bobby Flay's style of cooking, I like how he combines ingredients that I am many times surprised could be combined. In his cookbook, there is a mixture of many recipes that look and sound amazing to me, so I know I'll be cooking Bobby Flay Style for a while.
Searching Bobby Flay Cooks American for chicken recipes, I came across a dish entitled Curry-Fried Chicken with Mango-Yogurt Sauce- I was thinking yum! Reading over the recipe, it sounded easy enough and I had all the ingredients except mango for the topping sauce. Well, immediately I thought of the mango-chipotle sauce I picked up a couple of weeks ago from Marshalls, and adapted my own version of Flay's mango-yogurt sauce. Flay uses a large ripe mango with plain yogurt, onion, garlic, lime juice and honey to make his sauce. I substituted mango-chipotle sauce for the mango, adjusted the honey and spices accordingly and didn't puree the sauce(since I didn't use mango fruit), it turned out really well, I think it is a keeper, and Bill is already asking me when I'll be making it again.
Curry-Fried Chicken with Mango-Yogurt Sauce
adapted from Bobby Flay Cooks American
For the Sauce:
1 Tbsp. olive oil
1/2 small red onion, finely shredded or diced
1 clove of garlic,minced
1/4 cup mango-chipotle sauce
1 cup plain yogurt
1 Tbsp. fresh lime juice
Salt and pepper to taste
Honey to taste
Heat the oil in a small killet. Add the onion and cook until soft. Add the minced garlic and cook for an additional minute. Remove from the heat. In a small bowl, mix the onion garlic mixture with the mango-chipotle sauce, yogurt, lime juice, salt and pepper. Taste and add honey accordingly to adjust sweetness for your taste. The sauce should be spicy with a hint of sweetness. Store the sauce in the fridge until ready to serve.
For the chicken:
Oil for frying
4 pieces of chicken breast (I used more pieces of chicken tenders)
Salt and pepper to taste
2 cup all-purpose flour
1 tsp. paprika
2 Tbsp. good quality curry powder
1 large egg
1 Tbsp. water
Heat one-inch of oil in a deep skillet.
Mix together the flour, paprika, curry powder, 1 Tbsp. salt and 2 tsp. pepper and separate into two bowls. Lightly beat the egg and water in another small bowl.
Assemble your workstation: one dry mixture bowl, egg and water bowl and the other dry mixture bowl. Season the chicken breast with salt and pepper and dip into the first dry mixture bowl ,tap off excess, dip into the egg-water mixture and again in the secong flour mixture bowl tapping off the excess. Place on a rack or a plate, and repeat the steps until all the chicken breasts are coated.
When oil is hot( 350F, or a piece of bread sizzles when dipped into the oil), add the chicken breasts (working in batches if necessary), cover the skillet and cook for seven minutes. Remove the cover, flip the chicken breasts, cover and cook for another 5-7 minutes, until golden brown on both sides and cooked through. Drain on paper towel ans serve topped with mango-yogurt sauce.
It was an explosion of flavors, spicy and delicious.
Comments (8)
Sounds and looks yummy. It is mango season here in Australia, I'm going to give this a recipe a try.
Posted by maya | January 11, 2010 3:29 AM
Posted on January 11, 2010 03:29
Hi Candi, this recipe looks and sounds very delicious. I have not heard of Bobby Flay before. Maybe I should check his book out too. A new recipe each week sounds like a wonderful challenge for the new year and it looks like you are totally off to a great start. This dish looks so delicous. I'll definitely be tuning in each week to see what delicious new dish you made.
Thanks so much for sharing.
Posted by Kathy (Trekcapri) | January 11, 2010 9:58 AM
Posted on January 11, 2010 09:58
This looks really delicious!
Posted by Annie | January 12, 2010 11:42 AM
Posted on January 12, 2010 11:42
Candi, that's a great challenge for 2010 and your recipe looks really delish!
Posted by sandrac | January 12, 2010 12:18 PM
Posted on January 12, 2010 12:18
Looks yummy! I love to eat salty/sweet so this is one recipe that I'll be trying.
Is that eggplant on the side?
Posted by Maria I. | January 12, 2010 3:07 PM
Posted on January 12, 2010 15:07
Thanks all.
Yes, Maria, sauteed eggplants on the side. I had a bit leftover from the eggplant small bites that I didn't want to go to waste:)
Posted by Candi | January 12, 2010 4:33 PM
Posted on January 12, 2010 16:33
This looks amazing. Definitely on my to do list. Thank you so much.
Posted by Barb Cabot | January 19, 2010 11:45 AM
Posted on January 19, 2010 11:45
I'm preparing this right now. I didn't have breasts, though, so, I'm using legs instead. After frying, I'll pop them into the oven to make sure they're completely done. Should be good & I'm looking forward to it!
Posted by Timmi | September 13, 2010 7:42 PM
Posted on September 13, 2010 19:42