RECIPE LIBRARY:
ina's choice
tikka chicken satay with mango's
Serves 4This recipe suggestion is from Marion Meyer, one of our subscribers. We suggest you brown the whole chicken breasts first before slicing, this method gives flavour without dryness.
4 chicken breast fillets
Ina Paarman's Chicken Spice
Canola or sunflower oil
1 onion, chopped
2 red bell peppers cut into strips
3 cloves of garlic finely sliced
1-2 T (15-30 ml) crunchy peanut butter
2 t (10 ml) grated fresh ginger
1 x 200 g Ina Paarman's Tikka Coat & Cook Sauce
1 large or 2 small mangoes peeled and cut into wedges
¼ cup (60 ml) water
2 T (30 ml) Ina Paarman's Coriander Pesto
Season the chicken fillets well on both sides with the Chicken Spice. Preheat a heavy based frying pan. Add ± 2 T of oil, swivel to coat the base of the pan. Add the chicken and brown on both sides, remove from the pan and leave on the side.
Add a little more oil to the pan, if needed, and brown the onion over medium heat. Add the bell peppers and garlic. Stir fry for 2-3 minutes. Add peanut butter.
Add the ginger, Tikka Sauce, mangoes and water. Slice the browned breasts into 1cm wide slices against the grain. Add chicken strips to the sauce and simmer for 5 minutes until chicken is cooked through. Drizzle the Coriander Pesto over the dish and serve with rice and sambal salads.
INA'S TIP:
When fresh mangoes are out of season, use 1 very firm papino or pawpaw.
