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. I initially worried that the sauce—made with curry powder, chopped mango, fresh mint, and rice vinegar—would be a little too sweet. Instead, it's restrained and a perfect complement to the meat. More