Have you ever wanted something sweet, savory, crispy, juicy, and creamy all at the same time? Well, this recipe is much more like it. You can make it in an hour with a little attention, and the outcome is tastier than you think.
Thai mango chicken is a recipe that tastes like fried chicken but is more flavorful. The flour-covered chicken is fried in oil, then simmered and coated with a spicy, tangy, thick mango juice; it’s more like a curry, to say.
The juicy curry is promising when you have family coming over, a friend’s dinner, or even to take someone home when they need it. This dish can be served with multiple options, like on a bowl of jasmine rice, as a salad topper, or with some bland vegetables to have an immense flavor.
You can start the recipe with a store-bought pack of Thai mango curry paste, or you can just begin from scratch, at home. The main ingredients are minimal: chicken, mango, chili, some of your favorite spices, and a jasmine rice bowl.
Let’s learn more about this recipe, how you can make it, the tips, and some questions unanswered before.
What is Thai curry? and its secret ingredients?
Traditional Thai cuisine is divided into four categories (all of which are popular in other Asian countries): boiled dishes (tom), pounded foods (tam), spicy salads (yam), and curries (Kaeng). Thai curries are made from curry paste, coconut cream, any kind of meat, vegetables, and a lot of spices.
The list of typical ingredients used in making Thai curry is long, but they are also counted as major; these ingredients are onions, lemon grass, shallots, galangal, chilies, garlic, shrimp paste, coriander root, fresh vegetables, and fruits.
Although, these are enough to give Thai curry its unique taste; fish sauce, oyster sauce, and chili oil are added too. The distinct spices included in Thai curry are white ground pepper, salt, pepper, a dash of chicken powder, and corn flour.
Can you put mango in Thai curry? what is mango chicken made of?
Yes, you can put mango in Thai curry, this gives the curry its expressive taste rather than just a spicy flavor. We can say the mango paste acts as a sweetener because it terminates the pungency of the chilies, peppers, and shallots added to it.
The process isn’t that hard. You prepare the mango, then add it to the blender with various vegetables and make it into a paste.
Meanwhile, fry the floured chicken in cooking oil. Then you mix the chicken with mango paste, add the spices, and add the red bell peppers, and then you serve it with jasmine rice on the side.
How do Thai restaurants make curry so creamy?
The secret that restaurants have been keeping for the most creamy Thai curry is coconut cream.
It has a thick consistency and can be used in stews and curries as a non-dairy component rather than using milk, heavy cream, or cream, which is surely a dairy product.
How to make creamy Thai mango chili chicken?
INGREDIENTS:
- Mango
- Onion
- Red bell pepper
- Red chilies
- Garlic
- Shallots
- Galangal
- Lemon grass
- Coriander roots
- Lime leaves
- Zest of lime
- Fish sauce
- White pepper ground
- Chicken powder
STEPS TO MAKE:
- In a blender, add shallots, onions, garlic, galangal, red chilies, lemon grass, coriander roots, lime leaves, and lime zest, Blend all the ingredients until a paste is formed.
- Then into it, add mango pieces, again blend it well and keep it aside.
- In a bowl of chicken (pat-dried) add two tablespoons of oil with enough quantity of cornflour and panko bread crumbs, and stir them until the chicken pieces are completely covered.
- In a pan, heat the oil and fry the chicken until they are golden brown, crispy, and tenderized.
- In another pan, add the vegetable paste and dash of fish sauce followed by chicken powder and white pepper ground.
- Carefully, transfer the chicken into the paste and cook it until it thickens. Then complete it off with red bell peppers.
- Now your Thai mango chili curry is ready to be served with a bowl of jasmine rice, chili on top, and lemon on the side. You can also suffice it with blanched broccoli and caramelized onions.
Do mango and garlic go together?
This is the frequently asked question, and the answer is simply, “Yes.”
Adding the mango gives Thai mango curry an unthoughtful benefit: the fragrant mango juice cuts off the bitterness of the garlic in the dish.
The mango-garlic combination also works as an antioxidant and anti-inflammatory chemical for your body’s health. Also, the mango not only goes well with garlic but also pairs greatly with lime, cucumber, bell peppers, shallots, and ginger, which are all added to this recipe.
What is galangal? and is this the same as ginger?
Galangal, or so-called Chinese ginger, or Lengkuas in English, are plants that resemble the combination of turmeric and lemon zest and are famous for their use in Chinese medicine and Ayurvedic.
By adding galangal, the food catches up with a citrusy or piney flavor that isn’t interchangeable.
While ginger is said to be a close substitute for galangal, it still doesn’t have the flavor a real galangal has.
The sharp citrusy flavor doesn’t compare to the pungent, fresh, and not-so-sweet taste. If you can’t find the galangal, then you can use ginger but also lime zest and lime leaves for the piney flavor.
How to stick corn flour on the chicken?
To firmly stick corn flour on the chicken is a game that would be medium-hard, but you can easily achieve it if you have this one ingredient, oil.
The oil can be of any kind: olive oil, vegetable oil, or a simple cooking oil that works as a glue for the flour.
To make it work, first, wash your chicken and then pat it properly dry with a kitchen towel or towel paper. To the chicken, add two tablespoons of oil and a lot of corn flour.
To make it more crusty and crunchy, add a handful of panko crumbs and stir until a small amount of chicken is completely covered in the mix.
Do I have to deep fry the chicken for Thai chili mango?
Not really.
The Thai chili mango recipe doesn’t need a deep-fried version of chicken; however, this recipe requires only oil that is enough for a third of a chicken piece to go in.
This makes the Thai mango chicken curry more healthy as it cuts out the fat and cholesterol and is better for the well-being of your mind, heart, and overall body.
You should make sure to reach the oil at the desired temperature, which is 325 °F while keeping it constant for better-tasting fried chicken.
Can I double-fry the chicken?
Yes, you can double-fry your chicken pieces.
This method is widely used in Asian countries to make fried foods crisper on the outside and inside meat tender to the core. The double frying will up the ante on your fried food meals.
Double frying works by evaporation; the cooling and resting phases in between the oil dips will evaporate the trapped water droplets from the floured coating while cooking the insides first. The second dip then vaporizes the water from the skin, making it crispy and crunchy without overcooking the chicken.
How many calories are in Thai mango chicken curry?
A total of 320 calories are present in Thai mango chicken curry.
This curry is not only delicious but also healthy for you, this is because the chosen nourishing vegetables have lots of minerals, while the meat has the essential vitamins and nutrition packed in it.
Then the aromatic ingredients like galanga, ginger, and peppers will have anti-inflammatory and antioxidant functions for you. Then the Thai mango curry is served with jasmine rice, chilies, and lime (which is lightweight but has good calories).
To prove my point, here’s the nutrition table which lists down the ingredients and the total amount present per serving of Thai mango chili chicken curry with jasmine rice.
| NUTRITIONAL VALUE | PER SERVING |
| Calories | 320kcal |
| Total fat | 5g |
| Cholesterol | 40mg |
| Sodium | 500mg |
| Potassium | 350mg |
| Carbohydrates | 53g |
| Protein | 17g |
| Calcium | 20mg |
| Vitamin C | 7.2mg |
SUMMARY:
- Thai mango chili chicken is a savory flavor dish, that can be served with many different options.
- Make jasmine rice beforehand so you can prepare the sauce in the meantime.
- Always use fresh chicken meat, the resulting cooking will be crispy pieces of chicken pairing well with the mango sauce.
- Use the meat thermometer to ensure that the chicken is cooked through. If the reading is below 160-165 degrees Fahrenheit then fry it again.
- For achieving flaky, crisp, and juicy fried chicken for this recipe, you can half-fry it first then deep fry it one more time so the coating gets hard.
Related Articles:
- Chicken Adobo (Yummiest Ever)
- Thai Green Chicken Curry (The Spiciest!)
- Hotpot (All You Need To Know About It!)
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