RECIPE: THAI MANGO CHICKEN

Serves 4

Ingredients:

• 2-3 chicken breasts, chopped
• 1 sweet red pepper
• Tbsp olive oil (for frying)
• Good handful of fresh coriander
• 3-4 Tbsp. coconut milk

MANGO SAUCE:

• 2 fresh ripe mangos (Skinned and stoned)
• 1 red chili OR 1/2 tsp. dried crushed chili flakes
• 1 Tbsp. white vinegar
• 1+1/2 Tbsp. soy sauce
• 2 Tbsp. fish stock
• juice of 1/2 lime
• 1 Tbsp. brown/white sugar
• 1 thumb-size piece ginger, sliced or a tsp of ground ginger
• 3 cloves garlic, chopped
• 1/4 tsp. turmeric
• zest of 1 lime

Directions:

1. Place all 'Mango Sauce' ingredients in a food processor or blender. Process well, until more or less smooth.
2. Taste-test the sauce. Adjust where necessary
3. Heat a wok or frying pan over medium-high heat. Add the oil, then begin frying the chicken pieces. Fry 3-5 minutes per side, or until light golden brown and cooked through.
4. Add the sweet pepper and continue to cook for 3 or 4 minutes 
5. Add 3-4 Tbsp. coconut milk. Simmer 3-4 minutes
6. Add the sauce and allow to simmer for 10 minutes
7. Serve with fresh coriander and rice (stir some fresh lemon juice through the rice to help it from sticking.

disclaimer: The above recipe is a stripped down version, and my twist on a recipe I found on this website. I have made the measurements more suited for UK cooking and have first hand experience of what the above recipe tastes like. 
Bloody lovely, actually!