Pan Fried Mango Chicken

Serves 4
1 tablespoon high heat cooking oil
One whole chicken cut into 8 pieces, leave skin on
1 teaspoon curry powder
salt and ffreshly ground black pepper
2 tablespoons butter
20 cloves garlic, peeled and left whole
1 cup store bought or home made vegetable or moms chicken stock
2 teaspoons rice vinegar
1 mango peeled and cut inot 1-in chunks
2 tablespoons minced fresh mint

1. Drizlle the oil all over the chicken and season with the curry powder, salt and pepper

2. Heat a large asute pan over high heat and add the butter. When the pan is hot and the butter is bubbling, add the chicken pieces to the pan, skin side down. Fry until the skin turns a golden brown. Add teh garlic cloves to the pan, filling in the space between the chicen pieces. Thurn the heat to medium-low and cover with a tight-fitting lid.

3. Cook for 15 minutes, then flip the chicken. Cover again and cook an additional 15 to 20 minutes until the chicken is cooked through and no longer pink near the bone.

4. Use tongs to remove the chicken to a platter and tent looselyu with aluminum foil to keep warm. Tilt the pan and spoon out some of the fat. Turn the heat to high, pour in the stock and rice vinegar and, with a wooden spoon or spatula, scrape the yummy bits off the bottom of the pan.

5. Addthe mango chuncks and fresh mint to the pan and let cook for 1 minute. Tasate the sauce and season with additional salt if needed. Pour over the chicken pieces and serve with steamed rice.

p. 101 The steamy kitchen cookbook