Mango Chicken

I'm really excited about all the interest on the apron giveaway - yeay! Still a couple of days left, so don't forget to enter the drawing if you haven't already! I have another little giveaway coming up soon, too - featuring homemade fimo jewelry, shaped like baked goods. Very cute and I hope you'll like it. 

Now, something I should have posted about months ago, but I was reluctant because of the lousy photo. So, never mind that - it *does* come out rather brown and boring, like most stews, but the flavor is great. Do what I did and serve it with a colorful medley of veggies - I used various peppers and carrots, and dressed them up with a little bit of butter and cumin. 

Serves 4

2 chicken breasts

2 chicken thighs, boneless

butter

1 red chili, finely chopped

100 water

1 tbsp dark soy sauce

1 leek, finely sliced

200 ml crème fraîche, full fat or diet, as you prefer

4 tbsp mango chutney

100 g diced mango

corn starch to thicken, optional

Cut the chicken into bite-sized pieces, and fry in butter until lightly golden. Fry in a pot or a deep pan. Add the chili and leeks, soy sauce and water, and cook until the chicken is cooked through and the water has mostly reduced. Add the mango chutney and crème fraîche, and let it cook for about five minutes. Add water if it's too thick, and some corn starch if it's too runny. Fold in the mango dice. 

Serve with rice.