Date: Tue, 3 Aug 93 12:38:33 BST
2 chicken breasts (or equivalent in other part of chicken) 1 tin mangoes (or two fresh ones, which should be very ripe) 1 tsp coriander (dried) 1/2 tsp garlic powder (or 1 clove of garlic, finely chopped) 1 tsp black pepper 1/4 tsp cumin 1 tsp cinnamon 2 tbsp soy sauce 1 tsp Worcester sauce Water if needed (see below) 1 carton natural yoghurt (to taste) Fry all of the spices, except for half of the garlic, in a small amount of oil. Drain the mangoes (if necessary) and puree them (or at least crush them a bit). You may want to add some sugar if using fresh mangoes which are not so ripe. Put the mangoes in with the spices, add soy and Worcester sauce, and cook gently for 10 minutes (it will not matter if you leave it for longer). Meanwhile, dice the chicken and fry until opaque, along with the rest of the garlic. Drain off any excess oil. Add to the mango sauce and simmer gently for 10-15 minutes. Serve over rice with the natural yogurt as an accompaniment. Melanie.
Carnegie Mellon's School of Computer Science (SCS) graciously hosts the Recipe Archive. We encourage you to learn about SCS educational programs and research.