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Pan fried chicken with mango salsa

Jun-07-2018
Mona S
30 minutes
Prep Time
25 minutes
Cook Time
3 People
Serves
Read Instructions Save For Later

ABOUT Pan fried chicken with mango salsa RECIPE

Perfectly seared chicken with a hint of coconut, topped with sweet and spicy mango salsa-with a secret ingredient-tender Coconut water. My kids love it.

Recipe Tags

  • Non-veg
  • Medium
  • Everyday
  • European
  • Pan fry
  • Main Dish
  • Low Carbs

Ingredients Serving: 3

  1. For pan fried chicken-
  2. 6 chicken thighs
  3. 1/2 cup Tender coconut water
  4. 1 tbsp chopped garlic
  5. I tbsp grated ginger
  6. 1 tsp chilli flakes
  7. 1 tsp Chilli Powder
  8. 2 tbsp lemon juice
  9. I tsp dijon mustard
  10. 1 tsp Worcestershire sauce
  11. 1 tsp soy sauce
  12. 1 tbsp olive oil
  13. Salt to taste
  14. For mango salsa you will need -
  15. 1/4 cup tender coconut water
  16. 1 riped or sweet and sour mango, cubed
  17. 1 tbsp lemon juice,
  18. 2 tbsp Red bell pepper finely chopped,
  19. 1 very small onion chopped
  20. Some shredded parsley
  21. Salt to taste

Instructions

  1. Mix all the ingredients given for salsa, mix well, chill it in the fridge.
  2. In a bowl, take the chicken pieces and add lemon juice, soy sauce, ginger-garlic, chilly flakes, chilly powder and salt. Mix well.
  3. Add coconut water, Let it soak overnight in the fridge or for a minimum of 2 hours.
  4. Take out the chicken pieces and sear in hot oil on both the sides. Use medium-high heat. Fry for 3-4 minutes on each side, remove the pieces.
  5. Add left over marinating liquid to the same pan,
  6. add Worcestershire sauce and dijon mustard, let it reduce and get thicken in consistency.
  7. Return the chicken pieces to the pan. Cover and cook for a while.
  8. Let them get well coated with the thick sauce in the pan.
  9. Chicken is ready. It has a rare authentic taste, mild sweetness of coconut water, tangy and well spiced.
  10. Serve it with cold sweet & spicy mango salsa.

Reviews (1)  

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Hema Mallik
Jun-17-2018
Hema Mallik   Jun-17-2018

Looks yumm...

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