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            Mango Chicken

            Taking less than 30 minutes to prepare and cook, this American-influenced Malaysian dish offers a quick fix when it comes to feeding a family of four - and it's healthy too making it a great addition to your mid-week meal planning. Similar to a Chinese sweet and sour, simply switch pineapple for mango chunks for a new spin on the tastebuds.


            For the marinade

            ¼ teaspoon ground coriander
            1 teaspoon grated ginger
            1 teaspoon grated garlic
            1½ tablespoons cornflour
            4 teaspoons soy sauce
            1 teaspoon white sugar

            For the sauce

            3 tablespoons tomato ketchup
            60ml chicken or vegetable stock
            2 teaspoons white sugar
            2 teaspoons soy sauce

            For the rest of the recipe

            400g boneless chicken thighs, cut into 1-inch chunks
            ¼ teaspoon cumin seeds, lightly toasted and crushed
            2 tablespoons lime juice
            1 tablespoon white sugar
            300g fresh mango (without the stone), peeled and cut into chunks
            1 large carrot, peeled and sliced diagonally
            1 large onion, cut into 1-inch cubes
            1 red pepper, cut into 1-inch squares
            2 tablespoons vegetable oil
            1 red chilli, de-seeded and sliced (optional)
            1 small handful cashew nuts
            A few spring onions to garnish 



            1. In a large bowl, mix all the marinade ingredients apart from the chicken.
            2. Make sure there are no lumps of cornflour, and then add the chicken. Cover with cling film and marinade for 10 minutes.
            3. In a small bowl, mix all the ingredients for the additional sauce.
            4. Put the cumin, lime juice and sugar in a bowl and add the mango chunks. Mix thoroughly.
            5. Bring a large pan of hot water to the boil, add the carrot and cook for 1 minute, then add the onion and red pepper. Cook for another minute and drain in a colander.
            6. Place a wok over a high heat and add the oil. Fry the cashew nuts for a few minutes until golden, then take them out of the oil and drain on kitchen paper.
            7. If you’re using the red chilli, fry it in the same oil for 30 seconds, then add the chicken. Cook for 3-4 minutes over a high heat, until it turns brown. Add the carrot, onion and red pepper and cook for another 3 minutes, or until the onion has become lightly brown.
            8. Add the sauce and mango. Fry for a few more minutes, until the sauce thickens slightly.
            9. Top with the cashew nuts and spring onions and serve with plain boiled rice.

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