Mango Chicken Roulade | How to make Mango Chicken Roulade

By Shweta Vaz  |  8th Jun 2016  |  
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  • Mango Chicken Roulade, How to make Mango Chicken Roulade
Mango Chicken Rouladeby Shweta Vaz
  • Prep Time

    30

    mins
  • Cook Time

    20

    mins
  • Serves

    2

    People

13

0





About Mango Chicken Roulade

This ingredient combination may sound strange, even unappetising to some, but it is a match made in heaven. I created this as a celebration of summer, with summer fruit and bright vibrant colours. The sweet and sour of the raw and ripe mango combine beautifully with the rest of the ingredients to produce a well balanced dish. Serve it with some mango and kokum jelly (or any other tart fruit jelly) for an added flavour punch.

Mango Chicken Roulade, a deliciously finger licking recipe to treat your family and friends. This recipe of Mango Chicken Roulade by Shweta Vaz will definitely help you in its preparation. The Mango Chicken Roulade can be prepared within 30 minutes. The time taken for cooking Mango Chicken Roulade is 20 minutes. With such flavoursome ingredients, the dish tastes superb! This recipe is appropriate to serve 2 people. The recipe details out how to make Mango Chicken Roulade step by step. The detailed explanation makes Mango Chicken Roulade so simple and easy that even beginners can try it out. The recipe for Mango Chicken Roulade can be tweaked in a lot of ways to make it more interesting. So, the next time you have a party at home do not forget to check out the recipe of Mango Chicken Roulade from BetterButter.

Mango Chicken Roulade

Ingredients to make Mango Chicken Roulade

  • Chicken  breast  – 2
  •   Raw mango – diced fine, 2 heaped  tbsp
  • Ripe mango – diced fine, 2  heaped  tbsp
  •   Leek  – 1, finely diced
  • Onion  – 1, finely diced  
  • Garlic – 2-­3  pods, finely diced
  • Butter - 1tbsp
  • Salt and pepper to taste

How to make Mango Chicken Roulade

  1. Saute garlic, onion and leek in some butter until translucent and soft. Season with salt and pepper and leave aside to cool. When cooled, add both the mangoes, mix well and keep aside.
  2. Place chicken breast between two sheets of plastic wrap. With a meat pounder/tenderiser flatten out the thick portion of the breast (without breaking the meat) to get an even thin layer.
  3. Place this layer of chicken on another piece of plastic wrap and spread the mango-leek mix evenly over it.
  4. Using the plastic wrap roll the breast tightly, pushing away from you. Twist the ends of the plastic wrap to seal the breast in completely.
  5. Place in a pot of gently simmering water for about 15 minutes. Take it out and leave to rest.
  6. Refrigerate till cold, then unwrap and slice into discs.
  7. Serve cold with sweet potato mash, roasted red peppers, garlic tossed greens and mango and kokum jelly squares.

My Tip:

Make sure you seal the breast in completely before placing it in the water!

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