Pan fried chicken in Mango sauce with mangoes

Slice off the cheeks (the plump sides) of a 2 ripe mango and put in the fridge to chill. Peel and squeeze juice from the rest of the mango. Place in a bowl and add 1 stock cube crumbled, 1 tsp chilli-ginger-garlic paste, 1 finely chopped green chilli, juice of 1 lemon and salt to taste.

Mix to combine well. Take 4 boneless chicken breasts and pound with a rolling pin o flatten so they are of equal thickness all over. Place 2 tsp butter in a pan and add ¼ cup each finely chopped onion, capsicum and carrot sauté until soft then add marinated chicken breasts.

Brown well on both sides (allow 3-4 minutes on either side). To the marinade left in bowl add 1/4 cup red wine and pour mixture into cooking chicken.

Stir as gently as possible and turn the chicken a few times for even coating. Simmer for 5-8 minutes until sauce is reduced somewhat.

Take of the flame and arrange over a bed of buttery mashed potatoes or steamed rice with steamed vegetables and salad on the side.

Now for the best part. Just before you serve, working quickly, heat a clean pan to very hot, swirl in a little peanut oil to coat base and place the reserved cheeks of mango flesh side down on the hot pan for exactly 1 min. What you are aiming for is caramelized surface but just warm interior, so be careful.

To order mangoes from Hanumanji call +9833343101.

The Mango Fiesta is on all this month at the Le Royal  Meridien – Mumbai, go check it out.

In the photograph: Mango cake

Photograph: stock.xchang