Hot Mango Chicken

We try to eat as local as possible. With the exception of our coffee (and associated fixings like Stevia drops and soy milk), salt, sugar, orange juice, and some spices, just about everything else we eat is local. Even most of our flour is local. But sometimes a recipe just calls to us and we knowingly seek out a decidedly non-local ingredient. I'm not proud of it, but my general opinion is that the occasional far flown fruit or vegetable is probably all right.

So tonight's recipe was Hot Mango Chicken. This is not a quick recipe. It's not overly time consuming either, as long as you have ginger-garlic paste pre-made.

Ingredients

• 1 pound chicken breasts
• 1 onion
• 2 mangos
• 2 red chili peppers
• 1 red bell pepper
• 1 teaspoon ginger garlic paste **
• 1/4 teaspoon tumeric
• 1/2 teaspoon cumin
• 1/2 teaspoon chili powder
• 1/2 teaspoon coriander

Directions

This is one of the recipes where prep work is best done all at once. It'll make the rest of the recipe go a lot easier.

Peel and dice the mango. Slice the onion. Cube the chicken breasts. Slice the bell pepper. Mince the red chili peppers.

To a large wok, over medium high heat, add about a tablespoon or two of olive oil. Add the onion, minced chili peppers, and ginger garlic paste. Saute until the onions are browning.

Add the chicken, spices, and bell pepper. Cook until the chicken is done. For us, this took about 15 minutes.

Add the mango and about 1/4 cup of water. Cook for about 5 minutes.

We served this over about half a cup of emmer.

** Now, if you can't find ginger garlic paste at the store, like we couldn't, you can make your own. It's very simple, just a little tome consuming. Peel 6 oz of garlic and 6 oz of ginger. Slice the ginger into chunks. Process in a food processor until it forms a paste. (The time consuming part is peeling everything).