This is a perfect example of a great technique that provides a base for various flavors. As Jaden Hair in The Steamy Kitchen Cookbook admits in the intro, she adapted the pan-frying technique used here from Nigel Slater, a great cookbook author from England. The chicken is cooked skin-side down over high-heat until browned, and then the pan is covered and the heat turned to medium-low. The slow-cooking leaves the meat incredibly tender and flavorful.
Though the technique of cooking the chicken is much the same, I doubt Slater added curry powder, chopped mango, fresh mint, or rice vinegar to his version. I initially worried that the sauce would be a little too sweet; instead, it's restrained and a perfect complement to the meat.
Rice is a great side dish for this one. A few mango pickles added a whole new dimension to each bite.
- 1 tablespoon canola oil
- 1 chicken, cut into 8 pieces
- 1 teaspoon curry powder
- Salt and black pepper
- 2 tablespoons butter
- 10 garlic cloves, peeled and left whole
- 1 cup chicken stock
- 2 teaspoons rice vinegar
- 1 mango, peeled and cut into 1-inch chunks
- 2 tablespoons fresh mint, minced
Drizzle the chicken pieces with the oil, and sprinkle with curry powder. Season with salt and pepper to taste. Add butter to a large saute pan set over high heat. When butter is bubbling, add the chicken pieces, skin side down. Cook until golden brown, and then add the garlic cloves, pushing them into the spaces between the chicken. Reduce heat to medium-low, cover the pan, and cook for 15 minutes.
Flip all the chicken pieces, cover again, and cook until the chicken pieces are cooked through, about 15 minutes.
With a pair of tongs, remove chicken pieces, and set aside. Spoon off any excess fat.
Turn the heat to high, and add the stock and rice vinegar. Using a wooden spoon, scrape any browned bits off the bottom of the pan. Add the mango chunks and mint. Cook, stirring occasionally, for one minute. Add additional salt, if needed. Serve chicken with salt poured on top. White rice is a good side for this one.