Ingredients
- 1 tablespoon high-heat cooking oil
- One whole chicken (about 3½ lbs/1.6 kg), cut into 8 pieces (leave skin on)
- 1 teaspoon curry powder
- Salt and freshly ground black pepper
- 2 tablespoons butter
- 10 cloves garlic, peeled and left whole
- 1 cup (250 ml) store-bought or homemade Vegetable or Mom’s Chicken Stock
- 2 teaspoons rice vinegar
- 1 mango, peeled and cut into 1-in (2.5-cm) chunks
- 2 tablespoons minced fresh mint
How to Make It
- Drizzle the oil all over the chicken and season with the curry powder, salt and pepper.
- Heat a large sauté pan over high heat and add the butter. When the pan is hot and the butter is bubbling, add the chicken pieces to the pan, skin side down. Fry until the skin turns a golden brown. Add the garlic cloves to the pan, filling in the space between the chicken pieces. Turn the heat to medium-low and cover with a tight-fitting lid.
- Cook for 15 minutes, then flip the chicken. Cover again and cook an additional 15 to 20 minutes until the chicken is cooked through and no longer pink near the bone.
- Use tongs to remove the chicken to a platter and tent loosely with aluminum foil to keep warm. Tilt the pan and spoon out some of the fat. Turn the heat to high, pour in the stock and rice vinegar and, with a wooden spoon or spatula, scrape the yummy bits off the bottom of the pan.
- Add the mango chunks and fresh mint to the pan and let cook for 1 minute. Taste the sauce and season with additional salt if needed. Pour over the chicken pieces and serve with Steamed Rice.
