- grilled or roasted spatchcock, or grilled or pan-fried chicken breast
Mango cream sauce
- 50 g butter
- ½ onion finely chopped
- 80 ml (⅓ cup) tarragon vinegar
- 1 tbsp white wine
- 125 ml (½ cup) chicken stock
- 80 ml (⅓ cup) cream
- 2 mangoes peeled, sliced and pureed
- salt and pepper to taste
- 2 cups long grain rice
- 2 tsp salt
- ½ tsp turmeric
- 1 tsp cumin seeds
- 2 tsp mustard seeds
- 6 red chillies, seeded and chopped
- 2 cups grated or dessicated coconut
- 2 half-ripe mangoes, peeled and diced
- 125 g ghee or clarified butter
- 3-4 curry leaves
- 2 whole red chillies to garnish
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
To make the sauce, melt butter in a frying pan and saute the onion until translucent. Add vinegar to deglaze and allow to evaporate. Add the wine and chicken stock and reduce for a few minutes, then stir in the cream and the mango puree. Season to taste.
To make pilaf, boil the rice with salt and turmeric until cooked.
While the rice is cooking, mix together the cumin and mustard seeds, three of the chillies and the coconut. Mix with the mango. Add to cooked rice with half the ghee.
Set aside. Heat the remaining ghee and fry the curry leaves together with the mustard seed, cumin seed, chilli and coconut mix until the mustard seeds begin to pop. Combine with the rice and garnish with chillies.
Pour sauce over a grilled whole spatchcock or sliced chicken breast. Serve with pilaf.