Indian Mango Broth with Chicken |
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| Servings | Preparation Time | Cooking Time | Calories | Saturated Fat | Fat | Sodium | Carbohydrates | Protein | Cholesterol |
| 4 | N/A | N/A | N/A | N/A | N/A | N/A | N/A | N/A | N/A |
| INGREDIENTS: | ||
| 1 tbsp/15 ml vegetable oil | 1 shallot, minced | 5 cups/1.25 L chicken broth, homemade or canned (2 cans + 2 cans water) |
| 1 tbsp/15 ml minced ginger root | 1/2 tsp/2 ml curry powder | 1/2 tsp/2 ml ground turmeric |
| 1/4 tsp/1 ml cayenne pepper | 1/4 tsp/1 ml ground cumin | 1/2 cup/125 ml chopped mango (about one-half mango) |
| 1 lb/500g boneless skinless chicken breasts, thinly sliced into 1-inch (2.5 cm) pieces | ||
| 1 | BROTH: In a large saucepan, heat oil over medium heat. Add shallot and saute for 2 minutes or until softened. Add chicken broth, ginger, curry powder, turmeric, cayenne and cumin; simmer, covered, for 15 minutes to allow flavors to blend. |
| 2 | Add mango to broth and simmer, uncovered, for another 5 minutes. Transfer broth to fondue pot, setting flame to keep at a simmer. |
| 3 | Spear chicken with fondue fork and fondue for 2 to 4 minutes or until cooked through. |
| 4 | SERVE WITH: Thai peanut sauce, red curry paste, mango salsa or chutney. |