Ingredients
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Procedure
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- Trim any gristle off the chicken, and cut it into bite-sized pieces.
- Put a saucepan or sauté pan on medium high heat and add a few teaspoons of oil.
- When the oil is hot, add the garlic and ginger, stirring frequently. After a minute or so, add the chicken. If you have a lot of chicken or a small pan, you may have to cook it in multiple batches.
- Cook until no more pink is visible and there are light brown scorch marks on all sides. Sprinkle curry powder over it at some point.
- When the chicken is almost done, add the mango and cook more, but no longer than a minute.
- To stop the cooking, add the wine to deglaze and turn down the heat.
- Serve over cooked rice (e.g., jasmine rice) and top with coconut or peanuts.