The chicken is cooked skin-side down over high-heat until browned, frying in its own juices and then the pan is covered and the heat turned to medium-low. The slow-cooking leaves the meat incredibly tender and flavorful. This is great with rice or potato.
Serves 4
Ingredients
- 1 tablespoon canola oil
- 1 chicken, cut into 8 pieces
- 1 teaspoon curry powder
- Salt and black pepper
- 2 tablespoons butter
- 10 garlic cloves, peeled and left whole
- 1 cup chicken stock
- 2 teaspoons rice vinegar
- 1 mango, peeled and cut into 1-inch chunks
- 2 tablespoons fresh mint, minced
- Rub the chicken pieces with the oil, and sprinkle with curry powder. Season with salt and pepper to taste.
- Add butter to a large saute pan set over high heat. When butter is bubbling, add the chicken pieces, skin side down. Cook until golden brown, and then add the garlic cloves, pushing them into the spaces between the chicken. Reduce heat to medium-low, cover the pan, and cook for 15 minutes.
- Flip all the chicken pieces, cover again, and cook until the chicken pieces are cooked through, about 15 minutes.
- With a pair of tongs, remove chicken pieces, and set aside. Spoon off any excess fat.
- Turn the heat to high, and add the stock and rice vinegar. Using a wooden spoon, scrape any browned bits off the bottom of the pan.
- Add the mango chunks and mint. Cook, stirring occasionally, for one minute. Add additional salt, if needed. Serve chicken with salt poured on top.
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